This soup made with zucchini is a cool complement to your summertime menu. It's a fantastic way to make use of the best of courgette season and is light, fresh, and deliciously creamy (dairy-free).
Making zucchini soup is pretty much required throughout the zucchini season. Of course, the major component in this soup is zucchini, but the powerful flavours of onion, garlic, lemon, and herbs truly make it stand out. And when cashews are added to the mixture, wow does it get creamy and wonderful?
Although I have cooked many vegetable soups in a blender (hello, Vitamix soups), this zucchini soup is a particular favourite. Therefore, this lovely pureed soup should be next on your list of zucchini recipes to prepare if you have a glut of zucchini in your refrigerator.
WHAT’S IN THIS ZUCCHINI SOUP?
You want to bring out the flavour of your star component, just like you would with any other blended vegetable soup. Here are the ingredients you'll need to impart bold flavours to an otherwise straightforward zucchini soup.
- Add Zucchinis: There are just 4 medium zucchinis required. But make sure the overall weight is between 1 ½ and 2 pounds.
- Required 1 Onion & 4 Cloves of Garlic: Nothing rivals the flavor-boosting power of onion and garlic.
- ¼ Cups Cashews: Cashews are fantastic for adding to soups because of their creamy texture.
- 3 Cups Broth: It's up to you whether you use chicken or veggie broth.
- 2 tablespoon Lemon: Nothing will brighten up a soup like freshly squeezed lemon juice.
- Fresh Herbs: Parsley and dill are my go-to combinations, but you may use any herbs you choose.
- ¼ TspPepper and 1 teaspoon Salt: For that properly seasoned flavour, use salt and pepper.
HOW TO MAKE ZUCCHINI SOUP
You can easily make this amazing soup and add the ingredients as mentioned. So, the soup tasted will amazing . Take out your upright or immersion blender and observe how simple it is to put this soup together.
Cook the spices: The onion and garlic should be sautéed in a big pan until the onion is transparent and tender.
Add Ingredients: The broth, salt, and pepper are all optional. Reduce heat to low after bringing everything to a boil. When the courgette is soft, cook it uncovered for 15 to 20 minutes.
Mix it up: The soup should be blended with an immersion blender to a smooth and creamy consistency after being added to the chopped herbs and lemon juice. As an alternative, you may instead use a strong blender (follow the directions below).
Dispense and serve: Add some chopped herbs and a final sprinkle of olive oil as a garnish.
HOW TO STORE LEFTOVER SOUP
This soup freezes really well, if you have an excess of fresh courgettes, you can prepare much more.
Keep It Store: you can it in a container for 5 days in the fridge.
Freeze It: You can either freeze the soup in a freezer-safe container, like my favorite Weck Jars, or use these incredible silicone Souper Cubes.
FAQ’s
How Much Does Zucchini Need in This Soup?
The main ingredient in this soup is Zucchini and you need 2 pounds or 4 medium Zucchini required in this recipe. You can enjoy this light soup in summer.
Which does Herb Add to this Soup?
You can add parsley and dill herbs to enhance the flavor of the soup. When you add these two herbs the aroma of the soup is amazing.
Conclusion
When you make this soup everyone loves to eat this unique taste of soup. You can make this soup easily at home using the above-mentioned ingredients. The vital ingredient in this recipe is Zucchini and some other ingredients. Add all the ingredients and start making a super delicious soup. It will not take too much time, you need 15 minutes for preparation, and the cooking time is 30 minutes. You can read the light and delicious soup at your home. Make this soup for summer night dinner and enjoy it with your friends and family.
ZUCCHINI SOUP
Ingredients
- 2 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 4 medium zucchini (1 ½ to 2 pounds), skin on, ends trimmed, halved lengthwise, and sliced
- 3 cups vegetable or chicken broth, or more as desired for a thinner texture
- ¼ cup raw cashews
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoon fresh lemon juice
- 2 tablespoon chopped fresh herbs (dill, basil, or parsley work great), plus more for garnish
Instructions
- Heat the oil in a large pot over medium-high heat. Add the onion and saute for 4-5 minutes, until softened. Add the garlic, and stir for another minute.
- Add the zucchini, broth, cashews, salt, and pepper, and bring to a boil. Turn the heat down to low, cover, and simmer for about 15 to 20 minutes, or until the zucchini is tender.
- Add the chopped herbs and lemon juice to the soup. Then use an immersion blender (stick blender) to blend the soup until smooth, or transfer the soup in batches to a high-powered blender, and blend for just 15-30 seconds, until smooth.
- Ladle portions of the zucchini soup into bowls and garnish with a drizzle of olive oil and fresh herbs.
LISA’S TIPS
- This is my favorite immersion blender – it’s so darn powerful!
- I find that a high-powered blender tends to make this soup a bit smoother in texture, rather than an immersion blender. Both work great, it’s really just up to you and your preference on texture.
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