Zucchini soup is the perfect meal for a cool fall day. With only five ingredients, this vegetarian soup recipe is quick and easy, filling and satisfying.
Keyword zucchini soup, zucchini soup recipe
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
2.25lbszucchini(about 4 medium)
4cupschicken bone broth or vegetable stock
Wash all zucchini and dice 2 lbs into big chunks and grate 1/4 lbs with a cheese grater. Set aside.
Preheat a large pan over medium-low heat and once hot add a little bit of olive oil and then stir-fry the sliced almonds in the olive oil until golden brown. Don't stop stirring or you riks the almonds burning.
Remove the browned sliced almonds from the pan and set aside.
Add grated zucchini to the same pan and crush garlic cloves into pan as well and then stir fry grated zucchini and crushed garlic until all water evaporates and the zucchini is bright green. Remove the pan from the stove and set aside.
Add diced zucchini and broth or stock to a large pot and season generously with sea salt and pepper. Bring to a boil and once boiling cover with the lid and reduce heat to low and let simmer for 15 minutes.
After the 15 minutes are over, blend the zucchini and broth with an immersion blender or stand blender until super smooth. Taste test at this point to see if it needs more seasoning with salt and pepper.
To serve, add creamy soup to a bowl, add a dollop of crème fraîche and swirl it around, then top with grated zucchini and browned almond slices and enjoy!