An easy to prepare Creamy Zucchini Soup that's low carb and makes for a healthy and tasty lunch option.
½ Small Onion, quartered
2 Garlic Cloves
3 Medium Zucchini, skin on, cut in large chunks
32 oz Reduced Sodium Vegetable Broth
2 tbsp Sour Cream (or Vegan Dairy-free Sour Cream)
Kosher Sea Salt and Black Pepper, to taste
Freshly Grated Parmesan (or Vegan Dairy-Free Parmesan) (Optional)
1
Combine vegetable broth, onion, garlic and zucchini in a large pot over medium heat and bring to a boil.
2
Lower heat, cover, and simmer until tender, about 20 minutes.
3
Remove from heat and purée with an immersion blender, add the sour cream and purée again until smooth.
4
Taste for salt and pepper and adjust to taste. Add parmesan if using. Serve hot.
CategorySoupCuisineGluten-Free, Ketogenic
Ingredients
½ Small Onion, quartered
2 Garlic Cloves
3 Medium Zucchini, skin on, cut in large chunks
32 oz Reduced Sodium Vegetable Broth
2 tbsp Sour Cream (or Vegan Dairy-free Sour Cream)
Kosher Sea Salt and Black Pepper, to taste
Freshly Grated Parmesan (or Vegan Dairy-Free Parmesan) (Optional)