Zucchini Creamy Delight (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 small sweet onion, chopped finely
02 -
1 ½ pounds zucchini, about 4 medium-sized, diced into ¼-½ inch pieces
03 -
3 garlic cloves, minced
04 -
2 tablespoons avocado or olive oil
05 -
1 teaspoon salt, adjust to taste
06 -
1 teaspoon Italian herbs mix
07 -
3 cups of veggie broth
08 -
2 tablespoons plain yogurt
09 -
¼ teaspoon ground black pepper
→ Optional Additions
10 -
Toasted baguette slices or crisps made of Parmesan
11 -
Shredded Parmesan cheese
12 -
Fresh parsley to sprinkle on top
# Instructions:
01 -
Chop the zucchini into ¼-½ inch cubes and organize all that you'll need.
02 -
Warm oil over medium heat in a big pot or Dutch oven. Add onion and let it cook for 2-3 minutes until soft. Toss in the garlic and cook for one more minute.
03 -
Shift the onion mixture to one side of the pot, then drop in the zucchini. Cook for 5 minutes, giving it a stir every now and then, until the edges are a little browned.
04 -
Pour in the veggie broth, mix in Italian herbs, salt, and pepper. Let it boil briefly, then lower the heat to medium-low. Simmer for about 15 minutes.
05 -
Turn off the stove and add yogurt to the soup. Use an immersion blender to puree everything into a silky consistency. If you’re using a regular blender or food processor, work carefully to blend it all until smooth.
06 -
Serve your zucchini soup warm or chilled. Toss on some parsley, Parmesan cheese, or side it with toasted baguette slices or crisps. It’s delicious either way!
# Notes:
01 -
This dish works perfectly in any season since it tastes great both warm and chilled.
02 -
An immersion blender is super handy and keeps cleaning up simple.
03 -
Want extra flavor? Use homemade Italian seasoning, but be careful with the salt.
04 -
The soup will stay fresh up to 5 days in a container with a lid in your fridge.