Zucchini Soup

This creamy zucchini soup is a fresh and vibrant vegan delight, perfect for any season. With its subtle hints of garlic and herbs, it offers a comforting warmth and a light, healthy profile.

Ingredients

• Zucchini - 400 grams
• Onion - 1 medium, chopped
• Garlic - 2 cloves, minced
• Vegetable broth - 500 ml
• Olive oil - 1 tablespoon
• Thyme - 1 teaspoon, dried
• Basil - 1 teaspoon, dried
• Salt - to taste
• Black pepper - to taste
• Lemon juice - 1 tablespoon

Steps

1. Heat the olive oil in a medium pot over medium heat.
2. Add the chopped onion and sauté for 5 minutes until translucent.
3. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
4. Add the chopped zucchini, thyme, basil, salt, and pepper, and sauté for another 5 minutes.
5. Pour in the vegetable broth and bring to a boil.
6. Reduce heat and let it simmer for 15 minutes, or until the zucchini is tender.
7. Remove the pot from heat and use an immersion blender to puree the soup until smooth.
8. Stir in the lemon juice and adjust seasoning if necessary.
9. Serve hot, garnished with fresh herbs if desired.

Nutrition

• Calories: 150
• Protein: 3 g
• Carbs: 20 g
• Fiber: 4 g
• Sugar: 4 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins A and C, promoting healthy skin and immune function.
• High in antioxidants, which help combat oxidative stress in the body.

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