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Zucchini diet soup

Light Zucchini Soup

Zucchini is one of the most diet-friendly and wholesome vegetables out there — cheap, full of vitamins, and best of all, low in calories. It turns up constantly in light cooking, since it has almost no downsides and is gentle enough for adults and kids alike.

Maria

Recipe author

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Composition / ingredients

Servings:

Water (or vegetable broth)

Potatoes

Zucchini

Onion

Garlic

Parsley (2-3 sprigs)

Vegetable oil

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 1 g

Fats 29 % 2 g

Carbohydrates 57 % 4 g

35 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Gather your ingredients. For this light zucchini soup you'll need water or pre-made vegetable broth (simmered from onion, carrot, and a little celery), zucchini, potatoes, fresh herbs, an onion, garlic, olive oil, ground black pepper, and salt.
Step 2:

Wash the zucchini and cut a few rounds off one end — you'll use these to garnish the finished soup.
Step 3:

Cut the rest of the zucchini into half-moons.
Step 4:

Peel the onion and slice it into half-rings.
Step 5:

Peel and mince the garlic.
Step 6:

Heat the vegetable oil in a pot. Sauté the onion and garlic, stirring, for about 3 minutes.
Step 7:

Wash, peel, and dice the potatoes.
Step 8:

Add the half-moon zucchini to the onion in the pot. Cook together, stirring occasionally, for about 5 minutes.
Step 9:

Add the potatoes and stir. Cook for another 2 minutes.
Step 10:

Pour the hot broth or water over the vegetables. Season with salt and pepper and stir.
Step 11:

Cover and simmer over low heat for about 15 minutes, until the vegetables are soft.
Step 12:

Salt the reserved zucchini rounds and fry them in a skillet with a little oil until lightly golden. If you like, sprinkle them with ground herbs and salt.
Step 13:

Purée the vegetables smooth with an immersion blender.
Step 14:

Ladle the hot soup into bowls and top each with 2-3 of the fried zucchini rounds. Enjoy!

Cooked the right way, zucchini helps the body flush excess water and waste and can help lower blood cholesterol. The vitamins and minerals in vegetables support your immune system and help draw out excess salt. You can make all kinds of dishes with zucchini, but for healthy eating the cooking method is what matters most — boiled, stewed, or oven-baked are all good choices. And a water-based soup built around zucchini is one of the quickest ways to both watch your weight and feel better.