4 Ingredient Zucchini Soup
Make 4-ingredient zucchini soup, vegan, gluten-free, and ready in 20 minutes. A comforting dish that brings nutrition to winter meals.
Servings 4 portions
Ingredients
- 4 medium zucchini sliced (800g)
- 1 medium onion diced (100g)
- 2 cups vegetable broth 500ml
- 1 tablespoon olive oil
- Optional: ½ teaspoon black pepper or fresh thyme
Instructions
- Start with the Base: Heat olive oil in a pot over medium heat. Add onion and cook for 5 minutes until translucent.
- Add Zucchini: Stir in zucchini and cook for 5–7 minutes until softened.
- Simmer with Broth: Pour in vegetable broth and simmer for 10 minutes. Add pepper or thyme, if desired.
- Blend: Use an immersion blender to puree until smooth. Add more broth for a thinner texture.
- Serve Warm: Ladle into bowls.
- Store: Refrigerate for up to 4 days or freeze for 1 month. Reheat gently on the stovetop.
Notes
- Choose Fresh Zucchini: Firm and vibrant for best flavor, otherwise, the soup may be bland.
- Adjust Texture: More broth for a lighter soup, for example, to suit preferences.
- Season Lightly: Add spices gradually, thus, preventing overpowering flavors.
- Prep Ahead: Make in advance, so, ready for quick meals.