Creamy Zucchini Soup
A creamy, smooth zucchini soup that’s super easy to make and perfect for using up fresh zucchini. Ready in less than 30 minutes!
Servings: 4
Calories: 279kcal
Cost: £0.96
Ingredients
- 2 onions, thinly sliced (£0.30)
- 4 zucchini / courgettes, thinly sliced (£0.75x2)=(£1.50)
- 3 cloves of garlic, finely chopped (£0.39)
- 150 g spinach (£1.00/2)=(£0.50)
- 150 ml cream (£1.20/2)=(£0.60)
- Handful of fresh mint, stems removed (£0.55)
Cupboard Essentials
- 1.2 litre vegetable stock
- 2 tbsp flour
- 4 tbsp extra virgin olive oil
- Salt & Pepper
- 1 tbsp white wine vinegar
- Chilli flakes
Instructions
- To a large pot, add the oil, zucchini and onion. Season generously with salt (around 1 tsp of salt) and pepper and fry 10-12 minutes over a medium heat, or until the moisture has evaporated and the zucchinis start to caramelise.
- Next, add the garlic and flour. Fry for another 2 minutes.
- Pour the stock into the pan and cook over a medium/low heat for 10 minutes, then add the spinach and mint and cook for a further 5 minutes.
- Blend until smooth, then add 100ml of the cream, reserving 50 ml to swirl on top. Serve up and add a swirl of cream. Garnish with extra mint leaves, black pepper and a pinch of salt.
Notes
- Roast the zucchini and onion before cooking for a smoky, complex taste in the easy one-pot zucchini soup recipe.
- Achieve a creamy consistency by blending the soup for 30 seconds to 1 minute, avoiding a chunky texture.
Nutrition
Calories: 279kcal | Carbohydrates: 18g | Protein: 6g | Fat: 22g