Ingredients
- 4-5 medium size zucchini cut in halves and
sliced. - 2 Tbsp olive oil
- 1 medium onion chopped
- 3-4 cloves garlic minced
- 6 cups chicken or vegetable broth
- 1 cup chopped fresh herbs (basil, parsley,
cilantro, dill) - Salt pepper to taste
Preparation
- Heat the olive oil in the pot, add the chopped onions and saute until the onion is starting to brown.
- Add the minced garlic and saute until fragrant.
- Add the zucchini,salt and pepper, mix well and saute about 5-7 minutes , until they lose a little volume.
- Add chicken broth , bring to boil, cover and cook until soft, about 15 minutes.
- Add the chopped herbs and cook for an additional 5-7 minutes.
- Let the soup cool for 20 minutes, with an immersion blender or regular blender mix to desired consistency.
Variations
You can replace 2 zucchinis with ½ head of Cauliflower.
To make it creamier, you can replace 1 cup of chicken broth with 1 cup of light coconut milk.
Ready in 20 minutes
Serves 8 people
Suggsted serving size: 6 oz
Calories per serving:92
Grams protein per serving: 3.5
