ZUCCHINI SOUP

This zucchini soup is a must-have for zucchini season and your summer midweek supper menu since it's perfectly creamy, light, and tasty.

Prep Time: 15

Cook Time: 30

Course: Soup

Cuisine: American

Keyword: ZUCCHINI SOUP

Servings:

Calories: 160kcal

2 tablespoon olive oil
1 small onion finely chopped
2 garlic cloves minced
4 medium zucchini 1 ½ to 2 pounds, skin on, ends trimmed, halved lengthwise, and sliced
3 cups vegetable broth or chicken ; or more as desired for a thinner texture
¼ cup cashews raw
1 teaspoon kosher salt
¼ teaspoon ground black pepper
2 tablespoons lemon juice fresh
2 tablespoons herbs chopped fresh; dill, basil, or parsley work great, plus more for garnish

In a big pot, heat the oil on medium-high. The onion should be added and sauteed for 4-5 minutes, or until tender. Stir for an additional minute after adding the garlic.
Bring to a boil after adding the zucchini, broth, cashews, salt, and pepper. Reduce the heat to low, cover the pot, and simmer the zucchini for 15 to 20 minutes, or until it is soft.
Add lemon juice and chopped herbs to the soup. The soup should then be smoothed out using an immersion blender (stick blender) or by adding it in batches to a powerful blender and blending for only 15 to 30 seconds.
Pour parts of the zucchini soup into bowls, then top each serving with some fresh herbs and a drizzle of olive oil.

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