Zucchini-Cilantro Soup Recipe

Name: Zucchini-Cilantro Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pounds organic zucchini, trimmed but not peeled, seeds removed; 1/4 cup olive oil; 1 1/2 cups chopped onion; 4-6 garlic cloves, chopped; 1 quart low-sodium chicken broth; 1/4 cup packed cilantro leaves; 1 tablespoon salt; Freshly ground black pepper; 1-2 tablespoons white wine vinegar; Sour cream or Creme Fraiche to serve

Servings: persons

4 pounds organic zucchini, trimmed but not peeled, seeds removed
1/4 cup olive oil
1 1/2 cups chopped onion
4-6 garlic cloves, chopped
1 quart low-sodium chicken broth
1/4 cup packed cilantro leaves
1 tablespoon salt
Freshly ground black pepper
1-2 tablespoons white wine vinegar
Sour cream or Creme Fraiche to serve

1
Dice the zucchini.
2
Heat the olive oil in a large pot. Cook the onion until soft and translucent, stirring often. Add the garlic and cook for another 1-2 minutes.
3
Add the zucchini and cook for 10-12 minutes, turning every so often, until they start to soften.
4
Add the broth and cover. Cook until the zucchini are soft, about 25 minutes, stirring every so often.
5
Add the cilantro and puree the soup with an immersion stick blender. Since the seeds have already been removed, no straining is necessary. Season with salt and pepper and add vinegar to taste.
6
Let cool and freeze. To serve, reheat slowly but thoroughly. Serve with a dollop of sour cream or Creme Fraiche.

444

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 pounds organic zucchini, trimmed but not peeled, seeds removed, 1/4 cup olive oil, 1 1/2 cups chopped onion, 4-6 garlic cloves, chopped, and more.

Yes, Zucchini-Cilantro Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zucchini-Cilantro Soup

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