Italian courgette soup is a light and healthy recipe that nourishes the body perfectly. It's ideal not only as a quick dinner or appetizer, but also as a great way to use up those abundant zucchini's from your garden or your neighbour's. The zucchini provides a smooth texture, complemented by the flavour of the spices used. Plus, it's preparation is super simple. 🥒🍲
Nutrition (1 serving)
- 115 kcal
- 5 g carbohydrates
- 8 g fats
- 3 g protein
Per 4 portions
- 2 zucchinis
- 1 onion
- 2 cloves garlic
- 1 tbsp olive oil
- 1 l vegetable broth
- 50 g parmesan
- salt
- pepper
- fresh herbs
Instructions
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Heat the olive oil in a pan and fry the onion and garlic. Add the sliced zucchini and sauté for another 5 minutes.
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Pour in the vegetable broth and let it cook for about 20 minutes.
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Once the zucchini is soft, blend the soup with an immersion blender until smooth.
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Add grated parmesan cheese, salt and pepper to taste and stir until cheese is melted.
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Serve the soup garnished with fresh herbs. Enjoy!
