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–+ servings

Zucchini Soup

Manila Spoon
Easy to make, tasty, and healthy soup for zucchini season, winter time and to welcome spring – ZUCCHINI SOUP. Gluten-free and low-carb, too!
5 from 13 votes
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Prep Time 5 minutes
Cook Time 30 minutes
Course Appetizer, Light Dinner
Servings 4
Calories 266 kcal

Ingredients
 

  • 2 tablespoons Olive oil
  • 1 tablespoon Butter
  • 3 cloves garlic chopped
  • 1 medium onion chopped
  • 1/2 teaspoon fennel seeds use if possible and do not replace as this adds a lot of flavor
  • 4 zucchini or courgette medium to large, thickly sliced
  • 1/2 tablespoon fresh thyme
  • 6 cups chicken or vegetable stock 4 cups only if you wish for a thicker or creamier soup
  • salt and pepper to taste (optional)
  • cream and chives (for garnish)

Instructions
 

  • Melt the butter with the olive oil in a large saucepan. Saute the onion, garlic, and fennel seeds in gentle heat for about 5-8 minutes or until the onions have softened and changed their color.
  • Add the sliced zucchini and toss gently for about 5 minutes. Add the fresh thyme and the stock.
  • Bring to a boil then simmer just until zucchini is tender roughly 5-8 minutes. Add salt and pepper, to taste, if it needs seasoning or if you use low-sodium chicken or vegetable stock.
  • Set aside the soup to cool down a little before you puree it.
  • In a blender or large food processor, puree the zucchini mixture to your desired thickness and consistency.
  • Reheat, if needed. Serve in bowls with a dollop of cream and some snipped chives. Enjoy!

Nutrition

Calories: 266kcalCarbohydrates: 22gProtein: 12gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 18mgSodium: 555mgPotassium: 949mgFiber: 3gSugar: 12gVitamin A: 533IUVitamin C: 40mgCalcium: 60mgIron: 2mg
Keyword easy zucchini soup, gluten-free zucchini soup, low-carb zucchini soup, no cream zucchini soup, no dairy zucchini soup
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