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Ingredients 0/8
Why This Recipe Is So Tasty
This soup is light, refreshing, and packed with nutrients. It’s perfect for a quick meal when you want something warm but not heavy. The natural sweetness of zucchini makes it gentle on the palate and comforting.
Cooking Pointers
- Use fresh, firm zucchinis for the best flavor and texture.
- Don’t overcook the zucchini to keep the soup vibrant and slightly textured.
- Blend the soup until smooth for a creamy finish, or leave it a bit chunky for more bite.
- Don’t overcook the zucchini to keep the soup vibrant and slightly textured.
- Blend the soup until smooth for a creamy finish, or leave it a bit chunky for more bite.
Directions
Melt some butter in a skillet over medium heat. Toss in the chopped onion and cook it, stirring now and then, until it softens up—should take about 5 minutes. Next, add the zucchini and garlic, and keep stirring for another 2 to 3 minutes so everything gets nicely cooked. Pour in the vegetable broth and water, then bring everything to a boil. Once it’s bubbling, lower the heat and let it simmer gently for about 10 minutes. After that, stir in the cream and season with a bit of pepper. Let it cook just until it’s warmed through, which will take a couple of minutes, then it’s ready to enjoy.
Simple Serving Suggestions
Serve the soup hot with a sprinkle of fresh herbs like parsley or dill. A dollop of plain yogurt or a drizzle of olive oil can add richness. It pairs well with crusty bread or a simple green salad for a light meal.
Refrigeration Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to avoid breaking down the texture too much. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.
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