Zucchini Soup

🛒 Ingredients

• Zucchini 800 g · 136 kcal
• Onion 150 g · 60 kcal
• Garlic 15 g · 22 kcal
• Olive oil 30 g · 265 kcal
• Vegetable broth 700 g · 35 kcal
• Milk (2% fat) 200 g · 100 kcal

👨‍🍳 Instructions

1. Wash and trim the zucchini, then chop them into rough pieces. Peel and finely chop the onion and garlic.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes, then add the garlic and cook for another minute until fragrant.
3. Add the chopped zucchini to the pot and cook for 5-7 minutes, stirring occasionally, until they start to soften slightly.
4. Pour in the vegetable broth, season with salt and pepper, and bring to a simmer. Reduce heat to low, cover, and cook for 10-15 minutes until the zucchini is very tender.
5. Remove the pot from the heat and use an immersion blender to purée the soup until smooth. Alternatively, carefully transfer to a regular blender and blend.
6. Return the pot to low heat, stir in the milk, and gently heat through without boiling. Taste and adjust seasoning as needed.
7. Serve the zucchini soup hot, optionally garnished with fresh herbs like parsley or dill, and a drizzle of olive oil.