Creamy Zucchini Soup
You'll love the gorgeous color and light flavor of this delicious soup.
Servings: 4 servings
Ingredients
- 2 medium zucchini, shredded (between 3 - 4 cups)
- 1 - 2 tablespoons olive oil use more if not adding cream
- 1/2 medium onion, diced small
- pinch of red pepper flakes
- 1 large potato, peeled and diced
- 2 cups vegetable or chicken broth plus more as needed
- 2 teaspoons fresh thyme leaves, more or less to taste
- salt and pepper to taste
- 1 cup cream
Instructions
- Shred the zucchini, sprinkle with a little salt and transfer to a colander to drain. (I put my colander on a plate to catch the liquid).
- Heat the oil in a medium, heavy bottomed pot with a pinch of red pepper flakes.
- Stir in the onions and saute until they just start to change color.
- Add the potato and vegetable broth.
- Season and adjust the heat until the broth is just below a boil.
- When the potatoes are nearly cooked through, add the shredded zucchini, discarding any juices that may have collected. Simmer for five more minutes or until the vegetables are cooked through.
- Use a stick blender to puree the vegetables. Season with salt, pepper and thyme.
- Reduce the heat, then stir in the cream. Add more broth if needed to adjust the thickness of the soup.
- Serve warm or if you prefer, cool the soup in the fridge. The fats will separate as the soup cools, Stir them back in before serving.