The zucchini soup without potatoes is ideal for those who want to eat healthy, tasty, and light. It’s a dish that satisfies without the addition of potatoes or rice. The soup with only zucchini is even more digestible and flavorful.
If you like soups without potatoes, don’t forget to check out the recipes for:
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 2 Minutes
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 355.21 (Kcal)
- Carbohydrates 38.85 (g) of which sugars 2.53 (g)
- Proteins 9.95 (g)
- Fat 19.16 (g) of which saturated 4.11 (g)of which unsaturated 6.26 (g)
- Fibers 4.38 (g)
- Sodium 891.74 (mg)
Indicative values for a portion of 200 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 2 people
- 10.5 oz zucchini
- 1 clove garlic
- 4 cups vegetable broth
- 3.5 oz croutons
- 1 tbsp extra virgin olive oil
- to taste salt
- to taste pepper
Tools
- 1 Pot 2 qt
- 1 Pot 3 qt
- 1 Spoon
- 1 Blender
Procedure
This recipe can be served both hot and cold; in the summer, for an even more refreshing touch, you can add a few mint or basil leaves. Here’s the recipe with steps to make it easily.
First, let’s start by cutting the vegetables. You can minimize the preparation time of the zucchini soup by cutting the zucchini into small uniform cubes or dices.
The smaller and thinner the zucchini, the faster they will cook.
Now that the zucchini is cut, sauté them in a pan with a drizzle of oil. The zucchini should not burn or brown, just soften while maintaining their bright green color.
Prolonged cooking would make the soup gray and less visually appealing.
After sautéing the zucchini in the pan for a couple of minutes, add the broth and cook for another 5-10 minutes.
For a tasty and flavorful soup, I recommend following my tips for making homemade broth. If you’re in a hurry, you can substitute the broth with water and adjust for salt; the soup will be even lighter and healthier.
After completing the cooking, drain the zucchini and with the help of an immersion blender, blend everything until you get a thick cream.
If necessary, add a few tablespoons of the zucchini cooking liquid. Add it little by little to achieve the desired consistency.
Your zucchini soup without potatoes is ready!
Plating Tips:
Place warm croutons on top of the zucchini soup with a drizzle of raw olive oil and a grind of fresh pepper.
Which wine to pair with zucchini soup without potatoes:
A white wine with aromatic notes such as Riesling, with its fruity scents combined with aromas of butter and honey. Riesling is capable of showing its best with proper bottle aging, where its aromas become more intense and complex.
