Pin A light and silky summer squash soup, brightened with fresh herbs and a hint of lemon. Perfect for warm days or as a refreshing starter, this dish captures the essence of summer in every spoonful.
Pin This European-inspired soup uses a single potato to provide a velvety texture without the need for heavy ingredients. The combination of fresh zucchinis and a touch of lemon zest creates a vibrant, wholesome meal that is both nutritious and satisfying.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 4 medium zucchinis (about 800 g), sliced
- 1 medium potato, peeled and diced
- 1 stalk celery, chopped
- 1 liter (4 cups) vegetable broth
- 100 ml (1/2 cup) cream or coconut milk (optional)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh basil, chopped
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- Zest of 1/2 lemon
- Extra herbs, finely chopped (for garnish)
- Drizzle of olive oil or swirl of cream (for garnish)
Instructions
- Step 1
- Heat olive oil in a large pot over medium heat. Add onion and celery, sauté for 4 minutes until softened.
- Step 2
- Add garlic and cook for 1 minute until fragrant.
- Step 3
- Stir in zucchini and potato. Cook, stirring occasionally, for 5 minutes.
- Step 4
- Pour in vegetable broth. Bring to a boil, reduce heat, and simmer partially covered for 15 minutes, until vegetables are very tender.
- Step 5
- Remove from heat. Add parsley, basil, thyme, and lemon zest.
- Step 6
- Blend the soup with an immersion blender (or in batches in a blender) until smooth and silky.
- Step 7
- Stir in cream or coconut milk if using. Season to taste with salt and pepper.
- Step 8
- Reheat gently if needed. Serve hot or chilled, garnished with extra herbs and a drizzle of olive oil or cream.
Zusatztipps für die Zubereitung
To ensure a perfectly smooth consistency, use an immersion blender directly in your large pot once the vegetables are very tender. Prep your vegetables with a sharp chef's knife to ensure even cooking during the sautéing process.
Varianten und Anpassungen
For a vegan-friendly version, simply substitute the cream with coconut milk. If you want to boost the nutritional profile and color, stir in a handful of fresh baby spinach just before blending.
Serviervorschläge
Serve this soup alongside crusty bread or with a sprinkle of toasted seeds for added crunch. For a complete dining experience, pair this dish with a light, crisp Sauvignon Blanc.
Pin Whether you enjoy it as a light lunch or an elegant starter, this Zucchini Soup is a delicious way to celebrate fresh, seasonal produce. Simple, healthy, and incredibly silky, it is a staple for any home cook's collection.
Recipe Q&A
- → Can I freeze this zucchini soup?
Yes, this soup freezes beautifully for up to 3 months. Let it cool completely before transferring to airtight containers. Thaw overnight in the refrigerator and reheat gently, adding a splash of liquid if needed.
- → What's the best way to achieve the silkiest texture?
Blend the soup thoroughly with an immersion blender or regular blender until completely smooth. The potato helps naturally thicken and create creaminess without heavy dairy.
- → Can I make this soup dairy-free?
Absolutely. Simply skip the cream or use coconut milk instead. The soup remains deliciously silky thanks to the blended vegetables and olive oil base.
- → How long does this soup keep in the refrigerator?
Store cooled soup in an airtight container for 4-5 days. The flavors actually develop and improve over time. Reheat gently on the stovetop, stirring occasionally.
- → What other vegetables can I add?
Spinach, peas, or bell peppers work wonderfully. Add delicate greens like spinach in the last minute of cooking to preserve color and nutrients.
- → Is this soup suitable for meal prep?
Perfect for meal prep. Make a batch on Sunday and portion into containers for quick lunches throughout the week. It reheats beautifully in minutes.