Creamy Zucchini Soup

Delicious, tender, light, vegetable, without meat! Cream of zucchini soup is great for baby or diet food. If desired, the set of vegetables, herbs and spices can be slightly varied to suit your taste!
cook time: 40 min
Liam Carson
Creamy Zucchini Soup

Nutrition Facts (per serving)

70
Calories
6g
Fat
4g
Carbs
1g
Protein

Ingredients (3 portions)

Basic:

Onion 1 pc
Salt to taste
Butter 1 tbsp
Water (or broth) 300 ml
Zucchini 1 pc
Carrot 1 pc
Dry spices to taste
Curry to taste
Heavy cream (33%) 100 ml

Recipe instructions

Step 1

Step 1
How to make creamy zucchini soup with cream? Prepare the necessary ingredients for this. Rinse the vegetables well in running water to remove any dirt. Choose a small squash so that it has a soft skin and no seeds. If the zucchini is small, you can take 2 zucchini. The proportions are approximate, so base them on your taste preferences.

Step 2

Step 2
Peel the onions and carrots. Cut off the tails of the zucchini on both sides. Cut all the vegetables: onions, carrots and zucchini into small pieces and put them in a saucepan in which you will cook the soup. An article on this topic will help you with choosing a pan. There is a link to it at the end of this recipe.

Step 3

Step 3
Fill the vegetables with water or broth so that the liquid covers them slightly. Place the pan on the fire and bring to a boil. Cook vegetables over low heat for 20-25 minutes. Salt it a little.

Step 4

Step 4
Then, using an immersion blender, puree the vegetables. Add curry for color and flavor.

Step 5

Step 5
Pour some heavy cream into the pan and return to the heat. Bring everything back to a boil and remove from heat.

Step 6

Step 6
Stir the butter into the finished soup and pour into bowls. Serve the creamy zucchini soup hot. You can supplement the soup with bread croutons. Bon appetit!

Additional rubrics

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