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Quick + Creamy Zucchini Soup
Get ready to cozy up with a bowl of creamy, comforting goodness!
Our Creamy Zucchini Soup recipe is a breeze to make and packed with nutrients. In just under 20 minutes, you’ll have a deliciously smooth soup that’s perfect for a quick lunch or dinner.
Zucchini is a nutritional powerhouse, low in calories and rich in vitamins C and K, potassium, and fiber. Plus, it’s a great source of antioxidants and anti-inflammatory compounds.
And let’s not forget the bone broth – a rich source of protein, collagen, and minerals that’ll make your taste buds and body happy!
This recipe is a cinch to make, requiring just a few ingredients and minimal prep time.
Simply sauté some onions, celery, and garlic, add in your zucchini, bone broth, and parmesan then blend until smooth. Top with some additional parmesan cheese and enjoy the creamy, dreamy goodness!
So go ahead, give this recipe a try, and nourish your body with the goodness of zucchini and bone broth. Your taste buds and body will thank you!
➡️Did you know:
Zucchini has quite an impressive nutritional scoreboard – from high levels of potassium, B-vitamins, dietary fiber, and antioxidants, all which offer huge benefits to our overall health.
It’s shown that eating zucchini regularly in place of processed carbohydrates (such as pasta) can even help regulate our blood sugar levels, which can greatly benefit diabetics.
Eating zucchini several times each week, in place of processed carbs, can also help us with our body composition & health goals.
Zucchini is extremely low in calories but gives us the feeling of being full. Therefore, it is a great way to satisfy our appetites without grabbing lots of empty calories or carbs.
🍗 How To make your own bone broth at home:
Slow Cooker Homemade Bone Broth to Lower Inflammation and Heal Your Gut
6 servings
Ingredients:
- 2 Tbsps grass-fed butter, ghee, tallow, unrefined organic coconut oil, or avocado oil
- 1 large onion, finely diced
- 3 celery ribs
- 3 fresh garlic cloves, pressed
- 2 lbs fresh zucchini, diced
- sea salt and ground black pepper, to taste
- 3 cups chicken bone broth
- 1/2 cup freshly grated parmesan cheese
Instructions:
Heat the butter or oil in a stock pot or Dutch oven over medium heat.
Saute the onion, celery, and garlic for 3-4 minutes.
Add in your diced zucchini and season with a pinch of sea salt and pepper.
Cook, stirring often, for 8-10 minutes or until zucchini has softened.
Remove from heat and stir in the parmesan cheese.
Use a handheld immersion blender, and blend until smooth.
Serve while hot and enjoy!
💚Rachel
Ingredients
- 2 Tbsps grass-fed butter, ghee, tallow, unrefined organic coconut oil, or avocado oil
- 1 large onion, finely diced
- 3 celery ribs
- 3 fresh garlic cloves, pressed
- 2 lbs fresh zucchini, diced
- sea salt and ground black pepper, to taste
- 3 cups chicken bone broth
- 1/2 cup freshly grated parmesan cheese
Instructions
- Heat the butter or oil in a stock pot or Dutch oven over medium heat.
- Saute the onion, celery, and garlic for 3-4 minutes.
- Add in your diced zucchini and season with a pinch of sea salt and pepper. Cook, stirring often, for 8-10 minutes or until zucchini has softened.
- Remove from heat and stir in the parmesan cheese.
- Use a handheld immersion blender, and blend until smooth.
- Serve while hot and enjoy!
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