Creamy Zucchini Soup

Light, dietary, tender, vegetable! Thanks to its puree-like consistency, zucchini soup with cream is easily digestible without burdening the digestive system. This is an ideal lunch for a diet table and a healing menu. Make one of these and reap great health benefits!
cook time: 35 min
Isla Thatcher
Creamy Zucchini Soup

Nutrition Facts (per serving)

74
Calories
5g
Fat
4g
Carbs
1g
Protein

Ingredients (2 portions)

Basic:

Olive oil 2 tbsp
Salt to taste
Nutmeg (pinch) to taste
Water (approximately) 250 ml
Zucchini 400 g
Carrot (small) 1 pc
Bulb onions 1 pc
Cream (10%) 80 ml

Recipe instructions

Step 1

Step 1
How to cook zucchini soup with cream? Prepare the necessary products. Instead of olive oil, any odorless vegetable oil will do.

Step 2

Step 2
Peel the carrots, pre-washed in water with a brush, and chop as desired, but not too large. Also peel and chop the onions. The shape of cutting vegetables in this case does not matter, since they will be chopped during the cooking process.

Step 3

Step 3
What kind of zucchini works best? Choose young fruits with delicate skin. Wash them and peel them. It is not necessary to cut off very thin skin. If using more mature squash, trim off the rough skin and scoop out the seeded center. Cut the zucchini into small slices.

Step 4

Step 4
In a frying pan with olive oil, simmer the chopped carrots and onions, stirring occasionally, for 5-7 minutes.

Step 5

Step 5
Place the prepared zucchini in the pan and stir. If necessary, add a couple of tablespoons of water. Simmer the vegetables over medium heat, stirring, until half cooked.

Step 6

Step 6
Place the vegetables in a suitable sized pan. Pour in hot water until it just barely covers the vegetables. Cook at moderate boil until vegetables are soft. The amount of water indicated in the recipe can be reduced or increased according to your wishes, depending on whether you want a thicker or thinner soup.

Step 7

Step 7
Remove the pan from the stove. Grind the hot vegetable mass with an immersion blender until pureed. Do this carefully so as not to get burned.

Step 8

Step 8
Bring the vegetable puree to a boil over low heat. Add salt, add nutmeg, stir.

Step 9

Step 9
Pour in the cream and stir.

Step 10

Step 10
Bring the puree soup to a boil, remove from heat.

Step 11

Step 11
Zucchini soup with cream is ready. Bon appetit!

Additional rubrics

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