Zucchini Soup

This Vegan Greek Zucchini Soup is a refreshing and light dish, perfect for warm days or as a comforting starter. Infused with traditional Mediterranean flavors, it combines the sweetness of zucchini with the brightness of lemon and herbs.

Ingredients

• Zucchini - 300 grams, chopped
• Onion - 1 medium, diced
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Vegetable broth - 500 milliliters
• Lemon juice - 1 tablespoon
• Fresh dill - 1 tablespoon, chopped
• Salt - to taste
• Black pepper - to taste
• Nutritional yeast - 2 tablespoons (optional for a cheesy flavor)

Steps

1. Heat the olive oil in a pot over medium heat. Add the diced onion and sauté for 5 minutes, until translucent.
2. Add minced garlic and chopped zucchini to the pot, cooking for another 5 minutes until the zucchini is slightly softened.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and let it simmer for 15 minutes, or until the zucchini is tender.
4. Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer to a blender in batches.
5. Stir in the lemon juice, chopped dill, and season with salt and black pepper to taste.
6. Serve hot, drizzled with a little extra olive oil and a sprinkle of nutritional yeast if desired.

Nutrition

• Calories: 150
• Protein: 4 g
• Carbs: 20 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 300 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 in digestion and weight management.

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