I think I have tried zucchini in every way possible this summer. I am in love with zucchini and still can’t get enough of it! Today was my day off and I spent my morning at the YMCA. They have the best Zumba class! After working out, I did not want to spent a lot of time cooking. I had plenty of zucchini available and because I pair everything in kitchen with garlic, that was an easy choice for this soup. Plus its very cold outside and this soup couldn’t be more comforting at the moment. This soup is very easy and doesnt take more than 15 minutes of your time. This soup is so healthy and yummy that I cant resist my self from having it everyday.
This soup is really as easy as sautéing some garlic and onion in a large pot and then roughly chopping up your zucchini and throwing those into the mix. Lately, my favorite recipes are the ones where you just throw all the things in and mix.
1 tbsp olive oil
2 garlic cloves, peeled and chopped
1 small onion, chopped
1 large zucchini, chopped
1 cup of vegetable broth or water
1 tsp freshly ground black pepper
1 tsp garlic powder
salt to taste
1 tbsp low fat sour cream
1 tbsp shredded Parmesan cheese
In a large pot, heat olive oil over medium heat. When hot, add the garlic, onion and sauté for few minutes until softened. Add chopped zucchini, water and bring to boil. Add salt, pepper, garlic powder. Let it boil for approx. 5 minutes.
Transfer the soup carefully to a blender and blend until smooth. Once pureed, pour the soup back into the pan and add sour cream. Return to a simmer and cook uncovered for few minutes. Serve hot and sprinkle Parmesan cheese (optional). Enjoy!
P.S. You can add few mint-cilantro leaves in the soup, it gives it a fresh taste. I love this soup with veggie sandwich.