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Low carb zucchini soup FI
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Velvety Low Carb Zucchini Soup - Dairy Free Options

This velvety, smooth and flavorful low carb zucchini soup is healthy and delicious. There is no heavy cream in this recipe, just fresh veggies and spices. Serve with buttery low carb rolls or bread sticks and you'll have a fantastic lunch or a healthy dinner starter. Cheers to your good health!
Course Soup
Cuisine French
Keyword 20 Minute Recipe, vegetarian option
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 153kcal
Author Brandy

Equipment

Ingredients

  • 2 tbsp butter
  • 2 tbsp Olive Oil
  • 2 oz Onion * about 1/2 small onion -finely chopped
  • 2 garlic cloves thinly sliced
  • salt
  • Freshly ground pepper
  • 1.5 lbs zucchini * About three medium sized zucchin -halved lengthwise and sliced 1/4 inch thick for easy blending.
  • 1 cup chicken or vegetable broth

Instructions

  • In a large saucepan, melt the butter and add the olive oil, onion, garlic and zucchini. Saute until until softened.
    Sauteing zucchini and onion
  • Add the stock and cover tightly. Cook on medium until the zucchini is very soft, about 10 minutes.
    Add the stock and cover the veggies
  • Turn off the heat and carefully use immersion blender to puree the soup. .
    Blending low carb zucchini soup
  • Turn heat back on once pureed and heat to serving temp. Garnish with parsley, Parmesan or julienned zucchini.
    Served Low Carb Zucchini Soup

Notes

Tip- if you are concerned about calories, you can leave out the olive oil to make the soup lower calorie. But, it will not have much filling fat to keep you full.

Nutrition

Serving: 8oz | Calories: 153kcal | Carbohydrates: 7g | Protein: 3g | Fat: 13g | Sodium: 280mg | Fiber: 2g | Net Carbs: 5g | Fat Ratio per Serving: 76.47% | Protein Ratio per Serving: 7.84% | Carb Ratio per Serving: 13.07%