Creamy Zucchini Soup
This Creamy Zucchini Soup is full of healthy vegetables. It's savory, tasty, comforting, and easy to make!
Servings: 4 -6 servings
Calories: 201kcal
Ingredients
- 1 medium onion chopped
- 4 medium zucchini chopped
- 1 branch of celery leaves included, chopped
- 1 potato chopped
- 1 tablespoon olive oil
- 1 tablespoon butter
- ½ teaspoon Herbes de Provence or dried Italian seasoning
- 1 liter low sodium chicken or vegetable broth or water
- ½ cup milk
- salt and pepper
Instructions
- Heat the butter and olive oil in a large saucepan over medium heat. Add the onion and stir occasionally, for about five minutes or until the onions have softened slightly.
- Add the zucchini, potatoes, celery, herbs, salt, pepper and broth. Cover and cook for about 25 minutes or until vegetables are fork tender.
- Puree the soup with an immersion blender or in a blender. Put the soup back in the saucepan over medium heat and add the milk. Once the soup is warmed through, remove it from heat and serve.
Nutrition
Calories: 201kcal | Carbohydrates: 23g | Protein: 10g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 137mg | Potassium: 1064mg | Fiber: 4g | Sugar: 8g | Vitamin A: 580IU | Vitamin C: 48mg | Calcium: 99mg | Iron: 2mg
