The light zucchini cream soup prepared with water without cream and without potatoes is delicate and light.
It’s a good and healthy side dish.
It’s also a versatile base for many preparations.
Without potatoes and lactose-free, it’s perfect in case of intolerances and suitable for most diets.
Zucchini is a digestible and light vegetable rich in water, fibers, and minerals.
It’s in season from May to September.
Choose fresh, small, and tender zucchini.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stovetop, Boiling
- Cuisine: Italian
Ingredients
- 2 zucchini
- 1 cup water (approximately)
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- 1 bouillon cube (homemade vegetable [optional])
- 1 drizzle extra virgin olive oil (raw)
Suggested Tools
- Knife
- Chopping Board
- Hand Blender
- Chopper or Mixer
Preparation
Wash the zucchini thoroughly without peeling them.
Cut the zucchini into chunks.Place the zucchini in a saucepan and cover with water.
For two medium-sized zucchinis, I use a small saucepan and add 1 cup of water.
Bring to a boil and cook on low heat for about 10 minutes.If using a hand blender
Add salt and grind the pepper.
Blend with a hand blender directly in the saucepan until smooth and creamy.If using a mixer or chopper
Transfer to the mixer:
– well-drained zucchinis: use a slotted spoon to take them out, leaving their cooking water in the saucepan;
– a pinch of salt;
– a pinch of pepper;
and blend until smooth.
Pour the zucchini puree back into the saucepan with their cooking water and mix until smooth and creamy.… back to the saucepan!
Add a vegetable bouillon cube – optional – and stir until dissolved into the zucchini cream.
Adjust salt and grind the pepper.If necessary, bring back to a boil and let cook on low heat until the zucchini cream reaches the desired consistency.
Your light zucchini cream soup is ready.
Serve and finish with a drizzle of raw oil for the best taste.
Enjoy!
It’s also a versatile base for many preparations:
– first courses and risottos;
– soups and stews;
– sauces, gravies, and dressings based on vegetables, legumes, meat, or fish;
– baked goods from bread to focaccia and even desserts.Browse the collection:
– Light and Tasty Zucchini Recipes.Additionally:
– adds creaminess and flavor with lightness instead of béchamel in lasagna, cannelloni, or baked pasta;
– sauce for crepes, flatbreads, wraps;
– spread for bruschetta, crostini, and canapés;
– topping for pizza or focaccia raw after cooking.
Storage, Tips, and Variations
If any remains, store the light zucchini cream soup in the fridge for 2-3 days or in the freezer.
Let it cool completely before freezing.
After defrosting, it will be watery but just bring it back to a boil to regain consistency.
Add basil or mint or parsley for added fragrance.
Add some Greek yogurt for creaminess.
FAQ (Frequently Asked Questions)
Why does the cream soup become watery after freezing?
Water separates during freezing, just bring it back to a boil to regain consistency.
