Quick + Creamy Zucchini Soup by @cleanfoodcrush

24 min
Easy

6 servings

🧈

28 g

Grass-fed Butter

🧅

200 g

Onion

🥬

120 g

Celery

🧄

9 g

Garlic Cloves

🥒

910 g

Zucchini

🧂

1 g

Sea Salt

🌶️

0.5 g

Black Pepper

🍲

710 ml

Chicken Bone Broth

🧀

50 g

Parmesan Cheese

Preparation Steps

  1. Step 1/9

    Finely dice 1 large onion, slice 3 celery ribs, press 3 garlic cloves, and dice 2 lb zucchini.

    onion
    celery
    fresh garlic
    zucchini
    🔪chef's knife
    🪵cutting board

  2. Step 2/9

    Heat 2 tbsp grass-fed butter in a stockpot or Dutch oven over medium heat.

    grass-fed butter
    🥄measuring spoons
    🥄wooden spoon

  3. Step 3/9

    Add the diced onion, celery, and pressed garlic; sauté for 3 to 4 minutes, stirring occasionally.

    onion
    celery
    fresh garlic
    🥄wooden spoon

  4. Step 4/9

    Add the diced zucchini and season with 1 pinch sea salt and 1 pinch ground black pepper.

    zucchini
    sea salt
    ground black pepper
    🥄wooden spoon
    🥄measuring spoons

  5. Step 5/9

    Cook the zucchini mixture for 8 to 10 minutes, stirring often, until the zucchini is softened.

    zucchini
    🥄wooden spoon

  6. Step 6/9

    Pour in 3 cups chicken bone broth and bring the soup to a gentle simmer.

    chicken bone broth
    🥛measuring cups
    🥄wooden spoon

  7. Step 7/9

    Remove the pot from the heat and stir in 1/2 cup freshly grated Parmesan cheese.

    freshly grated Parmesan cheese
    🧀box grater
    🥄wooden spoon
    🥛measuring cups

  8. Step 8/9

    Blend the soup with an immersion blender until completely smooth and creamy.

  9. Step 9/9

    Ladle the hot soup into bowls and serve immediately.

    🥣ladle

Composition

Ingredients

Types

Fats and Oils, Vegetables, Herbs and Spices, Meat, Broths and Stocks

Ingredients

Grass-fed butter, Onion, Celery, Garlic cloves, Zucchini, Sea salt, Black pepper, Chicken bone broth, Parmesan cheese

Allergens

Milk, Celery

Dietetics

Dietary regimen

Gluten-free, Low-carb, Ketogenic, Paleo

Calories

230 kcal

Macro nutrients

Protein: 13g, Total fat: 14g, Saturated fat: 7g, Carbohydrates: 15g, Dietary fiber: 4g, Sugars: 8g

Nutritional Information

Minerals

Potassium: 690mg, Calcium: 230mg, Sodium: 820mg, Iron: 1.5mg

Vitamins

Vitamin C: 45mg, Vitamin K: 35mcg, Vitamin A: 190mcg RAE, Folate: 65mcg

Preparation

Time Information

Preparation

10 minutes

Cooking

14 minutes

Overall

24 minutes

Difficulty

Level

Easy (1/4)

Steps

9 steps

Equipments

Utensils

chef's knife, cutting board, wooden spoon, measuring cups, measuring spoons, box grater, ladle

Appliances

stovetop, immersion blender

Type

Type

Type Of Dish

Soup, Main Course, Lunch, Dinner

Occasions

Weeknight dinner, Quick lunch, Comfort food, Cold weather

Origin

Source

Platform

instagram

Original Creator

@cleanfoodcrush

Origin

Cuisine

American, Contemporary

Geographic

United States, North America

Various

Aspect

Texture

Creamy, Smooth, Velvety, Tender

Flavors

Savory, Rich, Garlicky, Cheesy, Mild, Peppery

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard after 2 hours at room temperature), fridge : 3-4 days (Cool before refrigerating,Store in an airtight container,Reheat until steaming hot), freezer : 2-3 months (Freeze in airtight portions,Leave headspace for expansion,Thaw overnight in the refrigerator,Texture may become slightly grainy because of Parmesan)