Cream of Zucchini Soup Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Roughly chop half a large white onion.

Roughly chop 2 whole zucchinis by quartering them and then dicing them up.

Chop up half a large carrot into rough pieces.

Add powdered chicken stock to 1 liter of simmering water.

Heat 1 tablespoon of olive oil and a good chunk of butter in a pot until melted.

Add the chopped onions and cook for about 2 minutes until translucent.

Add the zucchini and carrots to the pot and cook for another 3-4 minutes until the onions are clear and the zucchini is starting to brown.

Remove the pot from heat and transfer the mixture to a blender.

Add 3 or 4 ladles of the simmering stock to the blender and blend until smooth.

Pour the blended mixture back into the main pot with the remaining simmering stock.

Grate in 2 more whole zucchinis using a cheese grater for added texture.

Season with fresh thyme and black pepper, tasting for salt as the stock may be salty enough.

Add half a cup of heavy cream to the pot and bring it back to a simmer.

Cook for a final 5 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens