Ingredients for Soupe A La Courgette Zucchini Soup
- Chicken Stock
- 2 pounds zucchini (about 3 medium), diced
- 1 medium onion, finely chopped
- Garlic Clove
- Parsley
- Cumin
- Salt And Pepper
- Laughing Cow Cheese
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How to Make Soupe A La Courgette Zucchini Soup
- Finely chop 1 medium onion and 2 cloves of garlic.
- In a large pot, sauté the onion and garlic in 2 tablespoons of olive oil over medium heat until softened (about 5 minutes).
- Add 4 cups of vegetable broth, 2 pounds of zucchini (about 3 medium), diced, and 1 teaspoon of salt.
- Bring to a boil, then reduce heat and simmer, covered, for 15 minutes, or until zucchini is tender.
- Remove from heat and carefully transfer the soup to a blender (or use an immersion blender).
- Blend until smooth and creamy.
- Return the soup to the pot and stir in 1/2 cup of heavy cream (or coconut milk for a vegan option) and 1/4 cup of grated Parmesan cheese (optional).
- Heat through gently, being careful not to boil. Season with additional salt and freshly ground black pepper to taste.
- Serve hot, garnished with fresh herbs (such as chives or parsley) and a swirl of cream (optional).
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
17g
Fat
2g
Carbs
3g
