Zutaten für Creamy Zucchini Soup
- 1 tablespoon olive oil
- 1 medium yellow onion
- 3 medium zucchini
- 4 cups vegetable broth
- 1/2 cup heavy cream
- salt to taste
- freshly ground black pepper, to taste
- pinch nutmeg
- 4 cups chicken broth
- 1/2 cup milk
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Zubereitung von Creamy Zucchini Soup
- Finely chop 1 medium yellow onion.
- Heat 1 tablespoon olive oil in a large pot over medium heat. Add the chopped onion and cook for 3-4 minutes, until softened.
- Add 3 medium zucchini, roughly chopped, to the pot and cook for another 1-2 minutes.
- Pour in 4 cups of vegetable broth (or chicken broth for a richer flavor). Bring the mixture to a boil.
- Reduce heat to low, cover, and simmer for 10-12 minutes, or until the zucchini is very tender.
- Carefully transfer the soup to a blender (or use an immersion blender). Puree until smooth and creamy.
- Return the pureed soup to the pot. Stir in 1/2 cup heavy cream (or milk) and season generously with salt and pepper to taste. Consider adding a pinch of nutmeg for extra warmth.
- Heat through gently for a few minutes. Do not boil after adding cream/milk.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
17g
Fat
13g
Carbs
4g
