Cold Zucchini Soup
A wonderful starter or a light meal, this creamy zucchini soup has delicious flavor with fresh herbs. Serve in small glasses for an appetizer, or in a cup with a crusty warm baguette.
Servings: 6 people
Equipment
- 1 Blender or Immersion Blender
- Kitchen string/twine
Ingredients
- 2 tablespoons butter or ghee
- 3 shallots, roughly chopped
- 3 garlic cloves, peeled and rough chopped
- 1½ pounds fresh zucchini, washed and cubed into 1/2 inch pieces
- 1 teaspoon dried thyme
- 1 bouquet garni - handful of fresh parsley, 1 bay leaf, and/or small handful of thyme all tied together with a piece of twine *see notes for other suggestions
- 1/2 cup heavy cream
- 32 oz (4 cups) vegetable broth
- fresh dill and/or chives for garnish
Instructions
- In a large, heavy bottomed pot or dutch oven, melt the butter over medium heat and add the shallots. Sautéing for 1-2 minutes, while stirring. Add the garlic and sauté another minute or two until fragrant and soft.
- Add the zucchini to the pot and continue cooking on medium heat till softened, about 4-5 minutes. Then add the stock, bouquet garni, dried thyme. Bring the soup to a low simmer (not boiling) for 15 minutes. No need to cover the pot.
- After 15 minutes, remove the bouquet garni and add 1/2 cup of heavy cream. Stir until combined and remove from heat. Allow the soup to cool for a little bit, then place all the contents into a high speed blender, or use an immersion blender to blend directly in the pot until smooth. If using a regular blender, the soup may need to be blended in two batches.
- Place the soup in a container that fits into the fridge and allow it to chill for at least 2 hours, if not more. The flavors will become much stronger the longer it sits.
- Garnish with dill and/or chives and serve cold.
Notes
- This zucchini soup can be served warm or cold.
- If following a migraine diet, select a heavy cream brand without carrageenan.
- For dairy free/vegan, use coconut cream or your favorite dairy free creamer (if tested) and olive oil instead of butter. I recommend using lemongrass to compliment the coconut instead of the typical bouquet garni.
- To make this low sodium, use a low sodium broth like the vegetable broth in my The Dizzy Cook cookbook.
Nutrition
Serving: 1cup | Calories: 152kcal | Carbohydrates: 9g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 35mg | Sodium: 16mg | Potassium: 364mg | Fiber: 2g | Sugar: 5g | Vitamin A: 525IU | Vitamin C: 22mg | Calcium: 42mg | Iron: 1mg
