Zuppa di Fiori di Zucca

Zuppa di Fiori di Zucca is a vibrant and healthy Italian soup that highlights the delicate flavors of zucchini blossoms, combined with fresh vegetables and aromatic herbs. This light yet satisfying dish is perfect for a warm evening, offering a taste of summer in every spoonful.

Ingredients

• Zucchini blossoms - 8 pieces
• Olive oil - 2 tablespoons
• Shallot - 1 medium, finely chopped
• Garlic - 1 clove, minced
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Potato - 1 medium, peeled and diced
• Vegetable broth - 500 ml
• Fresh basil - 5 leaves, chopped
• Salt - to taste
• Black pepper - to taste
• Lemon juice - 1 tablespoon

Steps

1. Heat the olive oil in a pot over medium heat. Add the chopped shallot and garlic, sautéing until translucent, about 2-3 minutes.
2. Add the diced carrot, celery, and potato to the pot, stirring occasionally for another 5 minutes until the vegetables start to soften.
3. Pour in the vegetable broth and bring to a boil. Reduce heat and let it simmer for about 15 minutes, or until the potatoes are tender.
4. While the soup is simmering, gently rinse the zucchini blossoms and remove the stamens. Cut them into strips.
5. Once the potatoes are tender, add the zucchini blossoms and chopped basil to the pot. Season with salt and pepper, and simmer for an additional 5 minutes.
6. Remove from heat, stir in the lemon juice, and adjust seasoning if necessary. Serve hot.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 3 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 blossoms and vegetables.
• Low in calories, making it a great option for weight management.

Tags