Quick + Creamy Zucchini Soup
This deliciously cream zucchini soup recipe uses in-season zucchini and doesn't require any heavy cream!
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.
- Add in your broth and 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!
Nutrition
Calories: 118kcal, Carbohydrates: 7g, Protein: 9g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 16mg, Sodium: 223mg, Potassium: 441mg, Fiber: 2g, Sugar: 5g, Vitamin A: 494IU, Vitamin C: 29mg, Calcium: 132mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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