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🍲 Creamy Zucchini Soup

82 kcal · 30 min · 4 servings

Ingredients

• yellow onions 2 pcs
• garlic cloves 1 pcs
• oil 1 tbsp
• vegetable broth 500 ml
• salt pinch
• pepper, black ground pinch
• parsley, fresh 5 g
• zucchini 4 pcs
• cream cheese, plain 50 g

Instructions

1. 1. Halve the onions and garlic and peel them.
2. 2. Dice the onions and garlic finely.
3. 3. Heat oil in a pot over medium heat.
4. 4. Add the onions and garlic to the pot.
5. 5. Sauté the vegetables for about 2 to 4 minutes until translucent.
6. 6. Deglaze the mixture with vegetable broth.
7. 7. Season the soup generously with salt and pepper.
8. 8. Bring the soup to a boil.
9. 9. Let the soup simmer for about 5 minutes.
10. 10. Wash the parsley and dry it thoroughly.
11. 11. Chop the parsley coarsely.
12. 12. Wash the zucchini and cut off the ends.
13. 13. Cut the zucchini into small cubes.
14. 14. Add the zucchini cubes to the boiling broth.
15. 15. Cook the zucchini for about 8 minutes.
16. 16. Stir the cream cheese into the soup.
17. 17. Blend the soup until creamy using an immersion blender.
18. 18. Adjust the seasoning to taste with salt and pepper.
19. 19. Serve the soup in deep bowls.
20. 20. Sprinkle the chopped parsley over the soup.
21. 21. Serve the soup immediately.

Nutrition per serving

• kcal: 82
• Protein: 3 g · Fett/Fat: 4 g · Carbs: 8 g