CREAMY ZUCCHINI SOUP

 CREAMY ZUCCHINI SOUP

INGREDIENTS:

• 2 tablespoons olive oil or butter

• 1 small onion, chopped

• 2 garlic cloves, minced

• 4 medium zucchini, chopped (about 6 cups)

• 2 cups vegetable or chicken broth

• 1/2 teaspoon salt (adjust to taste)

• 1/4 teaspoon black pepper

• Optional: 1/4 teaspoon dried thyme or basil

• 1/4 cup heavy cream or half-and-half (or Greek yogurt for lighter option)

• Optional toppings: grated Parmesan, croutons, fresh herbs

DIRECTIONS:

• Sauté aromatics:

Heat the olive oil in a large pot over medium heat. Add onion and sauté Until soft (about 5 minutes). Add garlic and cook for another 30 seconds.

• Cook zucchini:

Add the chopped zucchini, salt, pepper, and herbs (if using). Cook, stirring occasionally, for 5-7 minutes until zucchini softens and releases water.

• Add broth & simmer:

Pour in broth. Bring to a boil, reduce heat and simmer for 10-15 minutes until zucchini is tender.

• Blend:

Use immersion blender directly in the pot or transfer to a blender in batches. Blend until smooth.

• Finish with cream:

Stir in the cream (or yogurt) and taste for seasoning. Reheat gently if needed, but don't boil.

• Serve:

Ladle into bowls and top with Parmesan, croutons, or fresh herbs.