Zucchini Soup
Servings: 4 people
- 2 tablespoons (2 tablespoons) extra virgin olive oil
- 1 large (1 large) onion chopped
- 3 cloves (3 cloves) garlic grated
- 4 medium (4 medium) zucchini chopped
- 1 medium (1 medium) potato chopped
- 1 cup (240 grams) vegetable broth
- 1 teaspoon (1 teaspoon) Italian seasoning or thyme
- ¾ teaspoon (¾ teaspoon) salt (or more to taste)
- ¼ teaspoon (¼ teaspoon) black pepper
- Sauté the Aromatics – Warm 2 tablespoons extra virgin olive oil in a large pot or Dutch oven over medium heat. Add 1 large onion (chopped) and sauté for about 3 minutes, stirring frequently. Add 3 cloves garlic (grated) and cook for 1 more minute, until fragrant.
- Add the Vetetables and Seasoning – Add 4 medium zucchini (chopped), 1 medium potato (peeled and diced), 1 cup vegetable broth, 1 teaspoon Italian seasoning, ¾ teaspoon salt, and ¼ teaspoon black pepper.
- Simmer the Soup – Cover the pot with a lid and bring to a boil. Then, crack the lid open slightly and simmer for 15 to 20 minutes, or until the potatoes are fork-tender.
- Blend and Serve – Blend the soup with an immersion blender until creamy, silky, and smooth. Taste and adjust for salt. If using a regular blender, let the soup cool slightly and blend in two batches.
SUBSTITUTIONS
- Zucchini: Substitute with yellow zucchini, yellow squash, globe zucchini, grey zucchini, or crookneck squash.
- Potato: Substitute with white beans, preferably cannellini beans.
- Garlic and Onion: Substitute with shallots or leeks.
- Italian Seasoning: Substitute with dried or fresh herbs like oregano, thyme, basil, or sage.
- Oven-baked croutons or air fryer croutons, or Crostini
- Crispy roasted chickpeas or air fryer chickpeas
- Grated parmesan cheese or non-dairy cheese
- Drained and rinsed canned cannellini beans, sautéed on a pan for a few minutes with olive oil, salt, pepper, and chopped parsley
- Keep the skin: No need to peel zucchini—it's full of color, fiber, and flavor.
- Even chopping: Cut zucchini and potato the same size for even cooking.
- Garlic timing: Add garlic after the onion to avoid burning.
- Boost flavor: Try a pinch of nutmeg, lemon zest, or fresh herbs.
- Blend safely: Use an immersion blender or cool slightly before blending in batches.
- Adjust seasoning: Taste and add salt, lemon juice, or olive oil as needed.
- Serve warm: Best enjoyed warm—not too hot—for a creamy, soothing texture.
