Light Zucchini and Onion Soup
A light and creamy soup, despite the absence of potatoes, not easy to find, also warms in winter, but is also good cold in summer.
This easy and quick soup has many benefits for our body. Zucchini and onions, in fact, have a very low calorie content, making them particularly suitable for low-calorie diets: they are low in salt, diuretic, and help to counteract urinary tract issues. Onions, in particular, are famous for their strong antibacterial, antibiotic, and disinfectant actions. Vegan, vegetarian, and gluten-free recipe.
In summer, it’s also good and fresh when cold.
If you’re on a diet or want to keep light, check out my Special: “Light but Delicious Recipes!”, you’ll find many light but delicious dishes (including desserts).
You might also be interested in:
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Zucchini Flower Soup. Easy, light, and vegan recipe
Creamy raw zucchini parmigiana. Easy recipe, without frying
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 5 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 104.27 (Kcal)
- Carbohydrates 10.12 (g) of which sugars 3.18 (g)
- Proteins 4.62 (g)
- Fat 6.13 (g) of which saturated 1.43 (g)of which unsaturated 0.56 (g)
- Fibers 2.38 (g)
- Sodium 26.01 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Light Zucchini and Onion Soup
- 1.3 lbs zucchini
- 3 brown onion (large)
- to taste basil
- 1 tbsp extra virgin olive oil (added raw)
- to taste Parmigiano Reggiano DOP (optional)
Tools
- Bowl
- Cutting Board with two side trays, also oven-safe
- Knife
- Pot
- Hand Blender Braun 1000 W power
Preparation of Light Zucchini and Onion Soup
Cut the zucchini and onions into pieces.
Place them in a pot and cook covered with water just enough to cover, with the lid on low heat for about 35 minutes.
Once the zucchini and onions are cooked, blend them multiple times with the immersion blender.
Add raw extra virgin olive oil and basil. If you like, you can also add grated Parmesan and serve with croutons. In summer, it’s also good cold.
Shopping Tips !!!
For cutting the vegetables, I used this very convenient cutting board with two side trays: one for collecting the cut foods, the other for collecting waste.
For blending zucchini and onions to get a smooth cream, I used my very convenient Braun MultiQuick 7 Hand Blender.
Read my review for GialloZafferano on the Hand Blender “Braun MQ9045 MultiQuick 9”.
You can purchase all the items I recommend above, on Amazon, at a great price, just click directly on the respective links.
