Description
A delightful and easy-to-make soup featuring zucchini, celery, and carrots, perfect for a healthy meal.
Ingredients
- 2 medium zucchinis, chopped
- 2 large carrots, diced
- 2 stalks celery, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Fresh parsley for garnish (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.
- Add the minced garlic and sauté for an additional minute until fragrant.
- Stir in the diced carrots and celery, cooking for about 5 minutes until they begin to soften.
- Add the chopped zucchinis, vegetable broth, thyme, salt, and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes, or until all the vegetables are tender.
- Remove the pot from heat and use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth.
- Stir in the lemon juice for added brightness. Adjust seasoning if necessary.
- Serve hot, garnished with fresh parsley if desired.
Notes
- For a creamier texture, add 1/2 cup of heavy cream or coconut milk after blending.
- Add a pinch of red pepper flakes for a spicy kick or toss in some cooked quinoa for added protein and texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 3g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg