This soup takes a very short time to make and is deliciously creamy, healthy and low carb. I used more zucchini and broth because I make a large batch, you can use less for smaller families. You will need an immersion blender or regular blender to puree. Video will be available on my Tick Tock and You Tube Channels.
Ingredients
4-5 Medium Zucchini
1/2 Onion
3-4 Garlic Cloves
4-6 Cups Broth (chicken or veggie)
1 Cup Heavy Cream (You can use Greek yogurt if you want)
Parsley Flakes or fresh parsley
Oil or Butter for frying
Salt and Pepper to taste
Directions:
Dice your garlic, onion and zucchini.
Add oil/butter, garlic and onion into a pot and sauté on medium heat
Once onions and garlic start to become translucent, add in your zucchini and stir to coat in oil. Add in broth and bring to a boil. Lower heat, cover and simmer until cooked.
Once your vegetables are soft, puree using an immersion blender. (If you do not have one, blend in blender in small batches until pureed and return to pot)
Add in cream or yogurt and blend or stir to combine. Salt and pepper to taste.
Serve with a dollop of sour cream and spring of parsley if desired.
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