Zucchini Soup Recipe - creamy, low carb, low calorie soup, that comes together in under 30 minutes.

Zucchini Soup




– 1 tbsp olive oil or butter – 2 large zucchini — about 6 cups, cut into small pieces – 1 large onion — chopped – 3 cloves garlic — minced – 3 cups bone broth — chicken or veggie stock – 1/2 tsp salt — more or less to taste – 1/4 tsp black pepper – 1/4 tsp dried thyme — optional – 1 cup sour cream or heavy whipping cream – Olive oil — sour cream, parsley for garnishing

4 servings

25 mins

Step 1

Heat oil (butter) in a pot. Add the onion and garlic and cook for 2 minutes, stirring frequently.

Step 2

When the onion and garlic have started to soften add the zucchini and cook for 1 minute. Add the salt, pepper, thyme and broth. Bring to a boil and simmer for 15 minutes.

Step 3

Remove from heat. Using an immersion blender blend the soup until smooth.

Step 4

Add in the sour cream and stir to incorporate. Add more salt if necessary and serve. Keep in an air tight container in the fridge for up tp 3 days.