Zucchini Soup
recipe

A light and flavorful soup that comes together quickly. This zucchini soup is the perfect choice for hungry evenings after a long workday.
Preparation Time: 30 minutes
Serving Size: 3-4 servings
Ingredients:
- 1 medium onion, chopped
- 2 cloves garlic, crushed
- 1 tablespoon canola oil
- Approximately 600 g zucchini, sliced
- 7 cups vegetable broth
- 1 tablespoon fresh dill, chopped
- Just under 100 ml cream
- Salt and black pepper to taste
- 3 tablespoons lemon juice, freshly squeezed
Instructions:
1. Heat the canola oil in a pot.
2. Add the chopped onion and sauté for about five minutes.
3. Add the sliced zucchini and vegetable broth. Bring to a boil.
4. Reduce the heat and let it simmer covered for about 10 minutes, until the zucchini is tender.
5. Stir in the chopped dill and blend the soup until smooth.
6. Add the cream, salt, and black pepper. Adjust the seasoning to taste.
7. Finally, squeeze in the lemon juice.
8. Serve with rye bread or crispbread.
Nutritional Information (per serving):
- Calories: 180 kcal
- Protein: 4 g
- Carbohydrates: 10 g
- Fat: 14 g
- Fiber: 2 g

Reviews: 3.4 (1487 reviews) ★★★★★ share