4- ingredient zucchini soup
The perfect silky soup for this season! This will keep you warm and satisfied, best of all it'll be ready in less than an hour!
Servings: 4 cups
Ingredients
- 3 thick Mexican zucchini or regular Italian zucchini rinsed and sliced into 1/4 inch
- 1 bunch green onions rinsed and roughly sliced
- 1 tbsp olive oil
- 4 cups chicken broth could use vegetable broth to make it vegetarian
- 1 cup water
- salt and pepper to taste
optional
- greek yogurt, heavy cream, or sour cream to top it with
Instructions
- In a large sauce pan, sauté the green onions in the olive oil for 3-4 minutes on medium heat
- Add in the Mexican squash, the chicken broth, the water, and the salt and pepper to taste. Bring it to a soft simmer. Cook until the zucchini is very soft, this will take about 20-30 minutes.
- When the soup is ready, get your hand blender and pulsate until the soup is silky smooth! Taste the soup, add in any extra salt or pepper and enjoy with a dollop of sour cream, drizzle of heavy cream, or a little greek yogurt for the more health conscious of us!
Notes
If you decide to use a blender instead of a hand blender, make sure that your soup is slightly cooler. If you try blending it while it's still hot, the lid would pop off and you will end up with a soupy mess. Worst of all, you might even burn yourself!
Nutrition
Calories: 45Calories | Carbohydrates: 1g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 864mg | Potassium: 205mg | Fiber: 1g | Sugar: 1g | Vitamin A: 60IU | Vitamin C: 18mg | Calcium: 18mg | Iron: 1mg
