From HungryHealthyHappy.com by Dannii, modified for The Metabolism Miracle by Diane Kress.
Creamy Zucchini Soup
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Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
If you are looking for a light and filling soup that is low in calories, then this Creamy Zucchini Soup is for you. This Zucchini Soup is a great way to use up a lot of summer squash if you have them growing in your garden.
Serves 4
Ingredients
- 1 tsp Olive oil
- 5 medium zucchinis, diced
- 3 cups Vegetable stock
- 1 Garlic clove, crushed
- 2 Tbls fresh or freeze dried chives, finely chopped
- 1 medium onion diced
- 1 pinch salt and black pepper
- 4 tbsp half and half or creme fraiche
Instructions
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Heat the oil to a large soup pan and then add the onion, garlic and zucchini. Gently cook for about 5 minutes, stirring every so often.
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Add the vegetable stock and chives to the pan and gently simmer for 15 minutes. Add arrowroot slurry if needed for thickening.
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Blend the soup until smooth and stir in the creme fraiche.
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Serve in bowls with a dollop of creme fraiche and chives for serving.
Extra Information
- If the soup is too thin and watery, you can thicken it with an arrowroot slurry. Mix 2 Tbls arrowroot and 2 Tbls water in a cup (whisk) and then mix that into the soup until you get desired thickness. (If you choose a flour surgery, mix 1 TBLS flour with 1 TLBS water in a cup. This makes 1 serving of the soup a 5 gram Counter Carb).
- Chives work well with this zucchini soup as they have a nice onion flavour, but you could use basil, mint or parsley instead.
- Use shallots instead of onion for a sweeter flavor.
- If you want to give this soup a flavor boost, then roast the courgettes before adding to the pan.
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