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Lilly’s Table

 
 
© Lillys-Table.com Photo of Zucchini Soup
 

Tags: Dairy Free Gluten-Free Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

15 mins

Time
Estimate
15 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Zucchini Soup

 

You know those occasional over-sized baseball bat sized zucchinis? This is my favorite way to use them up. Actually this is probably my favorite way to enjoy zucchini. Period. Any size zucchini will do, but sour cream is almost essential in my humble opinion. Although if you are not a dairy eater it is tasty enough without it too.

Ingredients

  • 3 cups zucchini, chunks, about 2 medium-sized
  • 1 clove garlic
  • 1 teaspoon bouillon , chicken or vegan flavor, add more to taste
  • ½ cup fresh basil, washed, or more to taste
  • ½ teaspoon salt
  • 1 pinch black pepper
  • ¼ cup sour cream, or greek yogurt, optional

Serving Size: 2 People

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Preparation Instructions

If using a large baseball bat zucchini, slice around the mass of seeds in the center. The outer flesh and skin will work well for this dish, just chop it up into chunks. Discard the bitter seed center.

Place the zucchini chunks and garlic clove in a saucepan with a few inches of water. Cover. Place over high heat. Once simmering, steam for 3-5 minutes until the zucchini is just tender and bright green.

Strain off the excess liquid. Place the zucchini & garlic in a blender. Add the bouillon, basil and blend. Season with salt and pepper to taste.

To keep it warm, return the soup to the saucepan over medium heat. Serve in bowls with the sour cream or greek yogurt on the side so people can dollop on the amount they would enjoy.

Leftovers freeze beautifully to be enjoyed on a chilly day.