Description

Indulge in the delightful Creamy Zucchini Soup with Garlic, a velvety blend of fresh zucchini and aromatic garlic that promises to comfort and satisfy.

Ingredients

Scale

4 courgettes moyennes
1 oignon, haché
3 gousses d’ail, émincées
1 litre de bouillon de légumes
200 ml de crème fraîche
2 cuil. à soupe d’huile d’olive
Sel au goût
Poivre au goût

Instructions

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and sauté for another 2 minutes until golden and fragrant, being careful not to burn the garlic.
Add the diced zucchini to the pot and cook for 5 minutes, stirring frequently until slightly softened but still crunchy.
Pour in the vegetable broth and bring to a boil. Reduce heat and let it simmer for about 15 minutes until the zucchini is tender.
Remove from heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer batches to a standard blender.
Stir in the fresh cream and heat gently over low for a few minutes, ensuring the soup does not boil.
Season with salt and pepper to taste and serve hot, garnished with olive oil or fresh herbs if desired.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Cooking
Cuisine: French

Nutrition

Serving Size: 1 serving
Calories: 160
Sugar: 2g
Sodium: 450mg
Fat: 9g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 2g
Protein: 4g
Cholesterol: 15mg

Keywords: For a lighter version, substitute the fresh cream with plain yogurt or coconut milk, understanding that this may slightly change the soup's texture. You can easily adapt this recipe by adding seasonal vegetables like carrots or spinach. This soup can be frozen for up to 2 months; just make sure to use an airtight container.