Zuppa Tiepida di Zucchina Lunga

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast adds a cheesy flavor with fewer calories

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add diced summer squash and potatoes; sauté for 5-7 minutes until slightly softened.

Pour in vegetable broth and water; bring to a boil.

Reduce heat and simmer until vegetables are tender, about 15 minutes.

Add salt, black pepper, thyme, and nutmeg; stir to combine.

Remove from heat and let cool slightly before blending.

Blend the soup until smooth using an immersion blender or a regular blender.

Return the soup to the pot and stir in cream and lemon juice.

Heat gently over low heat until warmed through, about 5 minutes.

Taste and adjust seasoning if necessary.

Serve hot, garnished with fresh basil and grated parmesan cheese.

Cooking Techniques

Spice Level:

Dietary

Allergens