Zucchini Soup Recipe

Name: Zucchini Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbsp. vegetable oil; 1 1/2 c. thinly sliced onion (may use leeks); 3 c. or more of shredded zucchini; 2 (13 oz.) cans of chicken broth; 2 Tbsp. lemon juice (or real-lemon); 1/4 tsp. pepper; 1/8 tsp. oregano; 1/4 tsp. thyme & curry; 1/4 tsp. basil; 1 c. (or more) chopped parsley, fresh or dried

Servings: persons

1 Tbsp. vegetable oil
1 1/2 c. thinly sliced onion (may use leeks)
3 c. or more of shredded zucchini
2 (13 oz.) cans of chicken broth
2 Tbsp. lemon juice (or real-lemon)
1/4 tsp. pepper
1/8 tsp. oregano
1/4 tsp. thyme & curry
1/4 tsp. basil
1 c. (or more) chopped parsley, fresh or dried

1
In large saucepan, heat the oil over high heat.
2
Add onion, cook 5-7 minutes.
3
Add zucchini and cook until soft.
4
Stir in chicken broth, lemon juice and spices.
5
Bring to a boil.
6
Reduce heat and simmer for 20 minutes.
7
Process in blender until pureed. Serve either hot or cold.
8
May use more zucchini, or broth. Parsley gives the soup a light green color.
9
This soup freezes well.

207

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: 1 Tbsp. vegetable oil, 1 1/2 c. thinly sliced onion (may use leeks), 3 c. or more of shredded zucchini, 2 (13 oz.) cans of chicken broth, and more.

Yes, Zucchini 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 Soup

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