Zucchini Soup

This Vegan Lebanese Zucchini Soup is a comforting bowl of flavors, featuring tender zucchinis blended with aromatic herbs and spices. It's a light yet satisfying dish, perfect for any time of the year.

Ingredients

• Zucchini - 400 grams, chopped
• Onion - 1 medium, chopped
• Garlic - 2 cloves, minced
• Vegetable broth - 500 ml
• Olive oil - 2 tablespoons
• Cumin - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Lemon juice - 1 tablespoon
• Fresh parsley - 2 tablespoons, chopped

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 cumin, cooking for an additional minute until fragrant.
4. Add the chopped zucchini, salt, and pepper, stirring to combine.
5. Pour in the vegetable broth and bring to a boil.
6. Reduce the heat to low and simmer for 15 minutes, until the zucchini is tender.
7. Remove from heat and blend the soup until smooth using an immersion blender or a regular blender.
8. Stir in the lemon juice and chopped parsley before serving.

Nutrition

• Calories: 160
• Protein: 3 g
• Carbs: 24 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 600 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 and minerals, particularly vitamin C and potassium.
• High in antioxidants which may reduce inflammation.

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