Zucchini Soup - My Recipe Book By Tarika Singh

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk adds creaminess with fewer calories.

vegetable broth

🥗Healthier: water

💰Cheaper: chicken broth

Water reduces sodium while chicken broth adds flavor.

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

Add chopped onion and garlic; sauté until translucent, about 3-4 minutes.

Stir in diced zucchini and potatoes; cook for 5 minutes, stirring occasionally.

Pour in vegetable broth and bring to a boil.

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

Remove from heat and let cool slightly.

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

Return to pot and stir in cream; heat gently over low heat.

Season with salt, pepper, and lemon juice to taste.

Serve hot, garnished with fresh basil and parmesan cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens