Zucchini Soup
What tot do when you have too many Zucchini
Ingredients
- 2 tbsp butter
- 2 kilo zucchini sliced lenght wise then cut into 1 cm slices
- 1 liter chicken or vegetable stock
- 1 medium onion thinly sliced
- ½ teas nutmeg ground
- 1 deciliter whipping cream
- salt and ground black pepper to taste
Instructions
- In a large pot melt the butter then add the onions and zucchini. Toss to coat all the vegetables.
- Add the stock and the nutmeg and bring to a strong simmer. Cook for 20 minutes until all the vegetables are soft and cooked through.
- Remove from the stove and add the cream. Using an immersible blender or a food processor puree the soup until it is smooth.
- Taste for salt and pepper. See Notes Below:
Notes
If the soup is too thick you can thin it with a little hot water.
In the photo I served this with a hard boiled egg. But use your imagination, add croutons or a couple of cook shrimp.
Be sure to taste for salt and pepper.
Q: Do I need to peel the zucchini?
A: No! The skin is where the nutrients and the beautiful green color are. Just trim the ends and chop.
Q: How do I make this soup creamy without dairy?
A: You can blend in a boiled potato or use coconut milk for a vegan-friendly, creamy texture.
Q: Can I freeze Zucchini Soup?
A: Yes. It lasts up to 3 months in the freezer. For best results, thaw in the fridge overnight before reheating.
Tried this recipe?Let us know how it was!