Zucchini Soup
This creamy and flavorful zucchini soup is a hearty and healthy option perfect for feeding a crowd or meal-prepping for the week.
Ingredients
Equipment
Method
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onions and garlic until soft.
- Add zucchinis, potatoes, carrots, and celery. Cook for 5 minutes, stirring occasionally.
- Pour in the vegetable broth. Add salt, pepper, thyme, basil, and bay leaf. Bring to a boil.
- Lower heat and simmer for 20–25 minutes until vegetables are tender.
- Remove bay leaf. Use an immersion blender to puree soup until smooth (or leave chunky if preferred).
- Stir in spinach, cream, lemon juice, nutmeg, butter, sugar, and cornstarch slurry. Simmer for 5 more minutes.
- Serve hot topped with parmesan cheese, green onions, sour cream, and croutons. Garnish with parsley.
Notes
You can refrigerate this soup for up to 5 days or freeze it for longer storage.
