How To Make Zucchini Soup

Ingredients

• 1 medium Onion (peeled and diced)
• 2 cloves Garlic (minced)
• 2 tablespoons Olive Oil (extra virgin)
• 4 pieces Zucchini (washed and sliced into half‑moon pieces)
• 4 cups Water (room temperature)
• 1 teaspoons Salt (plus extra to taste)
• 0.25 teaspoons Red Pepper Flakes (optional for heat)
• 0.25 cups Fresh Basil (chopped, from garden)
• 0.25 teaspoons Black Pepper (freshly ground)

Instructions

1. Prepare vegetables

   Wash the zucchini and basil. Dice the onion, mince the garlic, and slice the zucchini into half‑moon pieces.

   Time: PT10M

2. Sauté aromatics

   Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, stirring occasionally until the onion becomes translucent, about 5 minutes.

   Time: PT5M

3. Add zucchini

   Add the sliced zucchini to the pot, stir to coat with oil, and cook for 3 minutes.

   Time: PT3M

4. Season and simmer

   Stir in 1 tsp salt and 1/4 tsp red pepper flakes, then pour in 4 cups water. Place the lid on and bring to a gentle boil, then reduce to a simmer for 15 minutes, until the zucchini is very tender.

   Time: PT15M

5. Blend and finish

   Remove the lid, add the chopped fresh basil, and using an immersion blender, blend the soup directly in the pot until smooth. Add additional salt and 1/4 tsp black pepper to taste, stirring to combine.

   Time: PT5M

6. Serve

   Ladle the hot soup into bowls and enjoy immediately. Garnish with a few extra basil leaves if desired.

   Time: PT2M

Nutrition Facts

Calories

80

Protein

2g

Carbohydrates

12g

Fat

4g

Fiber

2g