Sopa de Abobrinha

Sopa de Abobrinha is a comforting Brazilian zucchini soup that combines the fresh flavors of zucchini with aromatic herbs and spices. This vegan dish is perfect for a light meal or appetizer, offering a delightful blend of textures and tastes.

Ingredients

• Zucchini - 400 grams, chopped
• Onion - 1 medium, diced
• Garlic - 2 cloves, minced
• Vegetable broth - 500 milliliters
• Olive oil - 1 tablespoon
• Cilantro - 2 tablespoons, chopped
• Lemon juice - 1 tablespoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Nutmeg - a pinch

Steps

1. In a medium pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
2. Add the minced garlic and sauté for an additional 1 minute until fragrant.
3. Stir in the chopped zucchini and cook for about 5 minutes until slightly softened.
4. Pour in the vegetable broth, and add salt, black pepper, and nutmeg. Bring to a boil, then reduce the heat and simmer for 15 minutes, or until the zucchini is tender.
5. Remove from heat and use an immersion blender to purée the soup until smooth. Alternatively, carefully transfer the soup to a blender and blend in batches.
6. Stir in the lemon juice and chopped cilantro. Adjust seasoning to taste.
7. Serve hot, garnished with additional cilantro if desired.

Nutrition

• Calories: 150
• Protein: 3 g
• Carbs: 22 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 500 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 from zucchini, promoting healthy skin and immune function.
• Low in calories and high in fiber, aiding digestion and weight management.

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