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Creamy zucchini soup

creamy soup

You thought a healthy vegetable soup could never be creamy without dairy? Ha, you’re wrong! Before you let yourself be discouraged by the color, you should give this delicious creamy soup a try. It’s not mashed baby food as a friend said when she saw it. After her first bowl of soup, she soon asked whether there was more soup left in the blender. This is really a wonderful soup and so simple to make that you almost can’t believe it can be so good without using any kind of cream or milk.

As you maybe have noticed,  I do not care what the temperature is outside, I‘m a real soup lover. No matter what the weather is, I’m always in for a good soup!

The great thing about this creamy courgette soup is, is that you can pretend you’re an advanced (vegan) chef while you really only need to do two things steam and blend. What‘s even more great is that you can make plenty of variations on this soup.

You can try it with another vegetable, such as broccoli or cauliflower and you can keep it super simple and even leave out some of the ingredients (avocado/beans).

Ok, without further ado, get your soup bowls ready because this soup is ready to be served under 15 minutes.

For two bowls you’ll need:

  • 3 large or 4 small courgettes
  • 1 large onion
  • 2 cloves of garlic
  • a tablespoon of cold-pressed olive oil
  • a pinch of Celtic sea salt and a dash of pepper

This is enough to create a nice creamy soup, but you can also choose to add the following:

  • an avocado or a few tablespoons of white beans (cooked or from a glass jar, rinse very well then)
  • chia seeds or nooch as a topping.

All you need to do is the following:

  • Wash and cut the courgettes and onion into large pieces and place them in your steamer or steam basket/pan.
  • Steam everything for about 12 minutes.
  • Now combine all the ingredients in the blender. So the raw garlic, olive oil and salt and pepper with the steamed courgettes and onion go in the blender. In this recipe I used an avocado. The blender will keep all the nutritional values of this ingredients intact, because you don’t overheat anything. When you steam you will minimize the loss of nutritions. If you don’t have a steamer, you could cook them just until they become soft.
  • Blend until you have a creamy texture. Serve and enjoy!
Do you think the green color is too much for you or your guests will run away? No problem, just peel the courgettes and / or add the white beans.

Bon appétit!

creamy soup

photos and text by the green creator (c) (copyright)

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2 Comments

  • Reply
    Marinated Zucchini - The Green Creator : The Green Creator
    September 15, 2015 at 6:08 pm

    […] fresh for quite a while. It’s so versatile! Raw, cooked, baked, spiralized, juiced or as a soup, I love it all. If I can make delicious roasted peppers why not marinate […]

  • Reply
    Sandy
    July 20, 2016 at 4:04 am

    That’s a subtle way of thiinkng about it.

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