This is the simplest recipe for zucchini soup or courgette soup. One pot, 10 ingredients and 30 mins. It is vegan, gluten-free, healthy, low calorie, and above all very delicious. Zucchini lends a natural creamy texture to the soup and burnt garlic adds to the strong earthy aroma and flavour.
Cook covered for 10 minutes till the zucchini is soft and cooked.
Remove from heat. Using a tong, discard the bayleaf.
Blend the soup in the pot itself with a hand blender.
Transfer to soup bowl. Add some fresh chives for garnish and/or add a swish of little olive oil. Enjoy hot.
Notes
*Zucchini peel has lots of nutrition and fibre in it so I don’t peel it but if want a lighter colour to the soup and a more smoother texture, you might want to peel it.
I use Olive oil for a vegan soup preparation, can easily be substituted with butter.
I prefer blending the soup with a hand blender as it is easy, quick and mess free but if you want to use to a mixer, then wait for the soup to cool down a little and then transfer in small batches.