Zucchini Garlic Soup
This zucchini garlic soup is creamy and delicious without the use of cream. The recipe is just as satisfying when you're trying to cut back on calories or carbs, but it's also a great option for those following a vegetarian diet. It's easy to make and requires minimal prep time.
Servings: 6 servings
Ingredients
- 3 tablespoons olive oil
- 1 large yellow onion chopped
- 20 large garlic cloves chopped (approximately 2 bulbs of garlic)
- 2 pounds zucchini (courgettes) shredded
- 1 can 15 ounces white beans
- 4 cups chicken or vegetable broth
- ¼ cup white wine
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Heat the oil in a large pot over medium heat. Add the onion and cook on medium-low heat for about 5 minutes, or until soft. Add the garlic and heat for 2 to 3 minutes. Add the zucchini, beans, chicken broth and wine.
- Bring to a simmer and cook uncovered for 40 to 50 minutes
- Blend with an immersion blender and puree until smooth. If you don't have an immersion blender, you can transfer the soup to a standard blender after it has cooled down (see notes).
- Taste and season with salt and pepper.
Notes
Always use caution when blending hot liquids in a standard blender. The hot air will expand and push the lid off, exploding hot liquid all over your kitchen. You should either let the soup cool down before blending it or only fill the blender partly and keep a dish towel over the top so it can vent.
Nutrition
Serving: 1 | Calories: 196kcal | Carbohydrates: 21g | Protein: 9g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 13g | Cholesterol: 85mg | Sodium: 361mg | Fiber: 5g | Sugar: 4g
