Zucchini cream soup is a light, healthy, and diet-friendly zucchini soup. How to make a diet-friendly zucchini cream soup? Discover an easy recipe for zucchini cream soup!
Zucchini cream soup is a simple and quick-to-prepare dish with a very interesting flavor, perfect for both cold and warm days. It tastes great on its own or with various additions such as yogurt, bread, croutons, or puree.
Key properties of zucchini include high contents of vitamins B1, C, K, PP, magnesium, potassium and iron. Additionally, it’s worth noting that zucchini is a digestible vegetable, alkalizing, and positively affecting the digestion process.
Onion has strong antibacterial, antifungal, and antiviral properties. Onion is an excellent source of sulfur, zinc, magnesium, folic acid, iron, potassium, silicon, vitamins C, K, E, A and B group, antioxidants and fiber.
How to make zucchini cream soup? Discover a simple recipe for zucchini cream!
Preparation time: 15 min
Calories: 124
Protein: 2 g
Carbohydrates: 17 g
Fats: 5 g
Ingredients for zucchini cream soup:
- Green zucchini 1 medium piece (300 g)
- Onion 1 large piece (100 g)
- Garlic 1 clove (5 g)
- Olive oil 1 teaspoon (5 g)
- Salt
- Pepper
- Water
Preparation of zucchini cream soup:
Step 1: Wash the zucchini and cut it into medium-sized cubes.
Step 2: Peel and finely chop the onion and garlic. Heat the olive oil in a pot, then add the onion and garlic. Fry for a few minutes, stirring occasionally.
Step 3: Add the chopped zucchini to the pot and pour enough water to cover about 3/4 of the contents. Simmer on low heat until tender, about 10-15 minutes. Add more water if needed or drain excess before blending.
Step 4: Once the zucchini is soft, blend everything with a hand blender. Season with salt and pepper to taste and mix well.
Step 5: Serve on a plate.
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