Creamy Zucchini and Carrot Soup | Comforting and oh so delicious

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Heat extra virgin olive oil in a pot.

Add chopped onion and cook for about 5 minutes until softened.

Add minced garlic and cook briefly.

Add chopped zucchini and carrots, cooking for about 5 to 7 minutes.

Pour in vegetable broth and add thyme, basil, salt, and pepper; bring to a boil.

Let it simmer for about 20 minutes until vegetables are tender.

Transfer the vegetables to a bowl and use an immersion blender to break them into smaller pieces.

Return the mixture to the pot and stir in whipping cream; check for seasoning and adjust with salt and pepper as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens