Light Summer Zucchini Soup

Experience the essence of summer with this light and silky Zucchini Soup. Brightened with fresh herbs and a subtle hint of lemon, this dish is a refreshing way to celebrate seasonal produce, making it ideal for warm days or as an elegant starter.

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This European-inspired soup balances the earthy sweetness of zucchini with the aromatic depths of garlic and celery. Whether served as a hot bowl of comfort or a chilled summer delight, its vibrant green color and fresh flavors are sure to impress any guest.

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, for creaminess)
• 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
• Garnish: extra herbs, olive oil or swirl of cream

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

For an extra boost of nutrients and a deeper green color, stir in a handful of baby spinach just before blending the soup. Using an immersion blender directly in the pot makes cleanup quick and easy.

Varianten und Anpassungen

To make a completely vegan version, use coconut milk instead of cream. The potato provides a natural thickness, so the soup remains creamy even if you choose to omit the dairy or milk substitutes entirely.

Serviervorschläge

Serve this soup alongside crusty bread or topped with a sprinkle of toasted seeds for added texture. A glass of light Sauvignon Blanc pairs beautifully with the citrus and herbal notes of the dish.

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Enjoy this nourishing and vibrant Zucchini Soup as a celebration of simple, wholesome ingredients. It is a versatile recipe that brings a touch of light, summer elegance to your table.

Recipe FAQs

→ Can I make this soup vegan?

Yes, simply use coconut milk instead of cream for a completely plant-based version. The soup will still be creamy and delicious.

→ Can I serve this soup cold?

Absolutely! This soup is delicious served chilled, making it perfect for hot summer days. Just refrigerate after cooking and serve cold with fresh herb garnish.

→ How do I store leftover zucchini soup?

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or enjoy cold. You can also freeze it for up to 3 months.

→ What can I substitute for the potato?

You can use cauliflower, white beans, or extra zucchini for thickness. Each will provide a slightly different texture while keeping the soup creamy.

→ Can I add other vegetables to this soup?

Yes! Baby spinach, peas, or leeks work wonderfully. Add leafy greens at the end before blending for extra nutrients and vibrant color.

→ What type of broth works best?

Vegetable broth is ideal, but you can use chicken broth for a non-vegetarian version. Homemade broth will give the richest flavor.