Zucchini Soup
Zucchini Soup Recipe - creamy, low carb, low calorie soup, that comes together in under 30 minutes.
Servings: 4
Ingredients
- 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
Instructions
- Heat oil (butter) in a pot.
- Add the onion and garlic and cook for 2 minutes, stirring frequently.
- 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.
- Remove from heat.
- Using an immersion blender blend the soup until smooth.
- 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.
Notes
7 grams net carbs
Nutrition
Calories: 287kcal | Carbohydrates: 8g | Protein: 9g | Fat: 25g | Saturated Fat: 16g | Cholesterol: 89mg | Sodium: 415mg | Potassium: 350mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1158IU | Vitamin C: 21mg | Calcium: 65mg | Iron: 1mg