What are the ingredients for zucchini soup?

This Zucchini Soup uses olive oil, onion, garlic, zucchini, vegetable or chicken broth, raw cashews, kosher salt, black pepper, lemon juice, and fresh herbs. The cashews create creaminess, while lemon and herbs add fresh flavor.

What are some common mistakes when making zucchini soup?

Overcooking the zucchini can weaken its fresh flavor. Also, adding too much broth at once can make the finished soup thinner than you want. Another common mistake involves skipping the final taste check. Therefore, taste after blending and adjust the salt, pepper, lemon, or herbs as needed.

What ingredients are in Jamie Oliver's zucchini soup?

This recipe does not come from Jamie Oliver, so the provided recipe information does not support a reliable ingredient list for his version. For this Zucchini Soup, the main ingredients include zucchini, onion, garlic, broth, cashews, lemon, and fresh herbs.

How to make zucchini soup tasty?

Start by cooking the onion until soft, and then briefly cook the garlic to build a savory base. Next, season the zucchini while it simmers. Finally, add fresh lemon juice and herbs before blending. The acidity and herbs make the mild zucchini taste brighter and more lively.

Zucchini Soup : Easy Recipe for a Happy, Cozy Meal

Description

This Zucchini Soup is light, fresh, smooth, and creamy without dairy. Tender zucchini, onion, garlic, raw cashews, lemon juice, and fresh herbs create a bright, comforting soup that works well for an easy lunch or light dinner.

Ingredients

Scale

2 tablespoons olive oil

1 small onion, finely chopped

2 garlic cloves, minced

4 medium zucchini, 1 1/2 to 2 pounds total, unpeeled, ends trimmed, halved lengthwise, and sliced

3 cups vegetable or chicken broth, plus more if needed for a thinner consistency

1/4 cup raw cashews

1 teaspoon kosher salt

1/4 teaspoon ground black pepper

2 tablespoons fresh lemon juice

2 tablespoons chopped fresh herbs, such as dill, basil, or parsley, plus extra for garnish

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Instructions

1. Heat the olive oil in a large pot over medium-high heat. Add the onion and cook for 4 to 5 minutes until softened. Then add the garlic and cook for about 1 minute.

2. Stir in the zucchini, broth, cashews, salt, and pepper. Bring the mixture to a boil.

3. Reduce the heat to low, cover the pot, and simmer for 15 to 20 minutes, until the zucchini is tender.

4. Stir in the fresh lemon juice and chopped herbs.

5. Blend with an immersion blender until creamy and smooth. Alternatively, carefully blend the soup in batches in a high-powered blender for about 15 to 30 seconds per batch.

6. Divide the Zucchini Soup among bowls. If desired, finish each serving with a small drizzle of olive oil and extra fresh herbs.

Notes

A high-powered blender creates a somewhat smoother consistency than an immersion blender, although either method works well.

Raw cashews add creaminess and help thicken the soup without dairy.

If needed, omit the cashews and use about 1/4 slice of avocado as an alternative thickener.

Add extra broth after blending if you prefer a thinner consistency.

Dill, basil, parsley, or another preferred fresh herb works well.

Store leftovers in an airtight container in the refrigerator for up to 5 days.

Freeze the soup in a freezer-safe container for up to 3 months. Thaw before reheating and stir well before serving.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup Recipes
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 1/2 to 2 cups
Calories: 167
Sugar: 7 g
Sodium: 1461 mg
Fat: 12 g
Saturated Fat: 2 g
Carbohydrates: 13 g
Fiber: 3 g
Protein: 5 g