RECIPE: How to Make Zucchini Soup

If you know Nat, you know she has a thing for cooking soups! It's something she likes to do when she has a little extra time on her hands so that there's a healthy meal option to choose whenever she's hungry. Check out our latest "how to" video for a delish zucchini soup and keep scrolling for the full recipe!

INGREDIENTS

  • 2 onions - diced

  • 2 large carrots - diced (washed but not peeled)

  • 2 celery stalks - diced

  • 1 garlic clove - crushed

  • 2 zucchinis

  • Olive oil

  • Salt

  • Pepper

  • Bouillon cube

  • 1-2 bay leaves

  • 2 tbsps sour cream

  • Chili oil

DIRECTIONS

  1. Turn on stove to medium-high heat and heat olive oil in pan.

  2. Add chopped onion and garlic to pan, season with salt & pepper and sauté until onions are translucent. FYI — For every layer added to the soup, season with salt & pepper.

  3. Add carrots and stir in with the onion and garlic.

  4. Mix in celery and continue sautéing.

  5. Add a bouillon cube, letting it heat up and cover vegetables with chicken stock flavor.

  6. Pour in enough warm water to cover the vegetables.

  7. Add 1-2 bay leaves to add flavor when cooking but make sure you remove them before you eat or puree the soup!!

  8. Cover with lid and bring to a boil.

  9. Once boiled, let soup simmer and then turn off heat completely and let soup cool.

  10. Take immersion blender and purée soup directly in pan.

  11. Add sour cream to make the soup even more creamy and delicious and purée some more.

  12. Add chili oil for some heat. And bon appetite!!

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