Healthy Zucchini Soup is a light and creamy dish made with roasted zucchini, potatoes, garlic, and Parmesan, providing a nutritious yet flavorful meal.Baking the zucchini enhances its natural flavor, adding depth to the soup while keeping it low in calories and rich in vitamins.The recipe uses simple ingredients like olive oil, garlic, and fresh vegetables, making it a great choice for a wholesome, balanced diet.The addition of Parmesan cheese brings a hint of richness without overwhelming the healthy nature of the soup.Served with crispy garlic croutons, this zucchini soup is both satisfying and packed with nutrients, perfect for a healthy lunch or dinner.
Ingredients to Make Healthy Zucchini Soup Recipe
- zucchini
- potato
- garlic
- olive oil
- parmesan
- water
- Salt and pepper
How to Make Healthy Zucchini Soup Recipe
Trim the zucchini ends, then slice them into half-moons.
Lay the slices on a parchment-lined baking sheet, season with salt and pepper, and drizzle with olive oil.
Toss to coat well. Bake at 200°C for 35-40 minutes.
While the zucchini is baking, dice the potatoes into small cubes.
In a pot, add the diced potatoes, garlic, and a pinch of salt. Pour in water, bring it to a boil, and let it cook for 15 minutes.
Add the roasted zucchini to the soup and cook for an additional 5 minutes.
Blend the vegetables and broth in a food processor, add Parmesan, and blend until smooth and creamy.
Serve the soup topped with breadcrumbs. Enjoy!
Healthy Zucchini Soup Recipe
Healthy Zucchini Soup Recipe
Ingredients
- 2 lbs zucchini
- 1 potato
- 2 cloves of garlic
- 2-3 tbsp olive oil
- ¼ cup parmesan
- Salt and pepper to testy
Instructions
- Trim the zucchini ends, then slice them into half-moons.
- Lay the slices on a parchment-lined baking sheet, season with salt and pepper, and drizzle with olive oil.
- Toss to coat well. Bake at 200°C for 35-40 minutes.
- While the zucchini is baking, dice the potatoes into small cubes.
- In a pot, add the diced potatoes, garlic, and a pinch of salt. Pour in water, bring it to a boil, and let it cook for 15 minutes.
- Add the roasted zucchini to the soup and cook for an additional 5 minutes.
- Blend the vegetables and broth in a food processor, add Parmesan, and blend until smooth and creamy.
- Serve the soup topped with breadcrumbs. Enjoy!
