Keto Silky Zucchini Soup Recipe

Gluten Free
Lunch
Paleo
Quick Easy
Vegan
Vegetarian
3.5/5
(5 reviews)
Keto Silky Zucchini Soup
Zylo Recipes

Description

This remarkably simple soup, crafted with just a handful of ingredients, delivers a surprisingly complex and satisfying flavor. The heart of this soup lies in the zucchini, its mild sweetness providing a canvas for the other flavors to shine. A generous quantity of garlic infuses every spoonful with a rich, savory depth, creating a warmth that spreads from your palate to your core.

The garlic isn't overpowering; rather, it melds beautifully with the zucchini, enhancing its natural earthiness and creating a harmonious balance. The broth, a clear and flavorful vegetable base, carries the essence of the dish, its subtle sweetness playing perfectly against the garlic's pungency. A touch of salt and pepper awakens the flavors, adding brightness and depth to the overall profile.

The texture is velvety smooth, the zucchini melting into the broth, creating a comforting and luxurious mouthfeel. Each spoonful is a testament to the power of simple ingredients, transformed into something extraordinary. This soup is incredibly versatile.

Enjoy it hot on a chilly evening for a comforting and warming meal, or serve it chilled on a warm day for a refreshing and light repast. A swirl of cream or a dollop of yogurt can add a touch of richness, while a sprinkle of fresh herbs, such as parsley or chives, can elevate the presentation and add a burst of freshness. This soup is also naturally vegan, making it a delightful and inclusive option for everyone at the table.

It’s a blank canvas, ready for your personal touch and creativity. It’s quick to prepare, easy to customize, and utterly delicious – a perfect addition to any meal plan.

Preparation Time

Prep Time
1 min
Cook Time
15 min
Total Time
16 min

Nutrition Information

Per 1 cup serving
C
Calories
275 Kcal

C
Carbs
7 g
Fi
Fiber
2 g
Sugar
3 g

P
Protein
5 g

C
Fats
25 g
Saturated Fats 15 g
Unsaturated Fats 8 g

Cholestrol 75 mg
Sodium 600 mg
Potassium 400 mg
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Ingredients

    1.
    Garlic
    Garlic
    3 clove
    2.
    Olive Oil
    Olive Oil
    2 tablespoon
    3.
    Vegetable Broth, Bouillon Or Consomme
    Vegetable Broth, Bouillon Or Consomme
    3 cup
    4.
    Zucchini
    Zucchini
    1 pound
    5.
    Salt
    Salt
    ¼ teaspoon
    6.
    Black Pepper, Ground
    Black Pepper, Ground
    ¼ teaspoon

Instructions

    1.
    Mince 3 garlic cloves and heat them in a large soup pot with the olive oil over low heat. Cook until the garlic becomes fragrant and slightly golden, being careful not to burn it.
    2.
    Pour the vegetable broth into the pot and bring to a boil. Once boiling, add the zucchini (chopped for easier mixing).
    3.
    Cook the zucchini in the soup for about 8 minutes, or until it's soft enough to easily break apart with a spoon. Remove from heat and use an immersion blender to blend the soup until smooth, silky, and bright green.
    4.
    Return the pot of soup to a low simmer and stir in the salt and pepper. Simmer uncovered for 2-3 minutes to thicken the soup if desired. Garnish with additional pepper, parmesan cheese, or fresh parsley, according to your preference.