Ingredients:
- Vegetables:
- 2.2 lb (1000 g) zucchini, cut into half-moon slices
- 7 oz (200 g) onion, chopped
- 1 clove garlic, minced
- Base:
- 7 oz (200 g) cream cheese
- 1.5 tbsp vegetable oil
- 1 tsp dried parsley
- 4 cups (1 liter) hot water
- 1/2 tsp dried basil
- Salt, to taste
- Pepper, to taste
Directions:
Prepare the Vegetables:
Chop the onions and garlic. Cut the zucchini into half-moon slices.
Cook the Base:
Heat the vegetable oil in a large saucepan over medium heat. Add the chopped onions and fry for 3-4 minutes until golden brown. Add the minced garlic and cook for another minute, then stir in the dried parsley, dried basil, salt, and pepper.
Simmer the Soup:
Add the cream cheese and zucchini slices to the saucepan. Pour in the hot water and stir well to combine. Bring to a boil, then cover with a lid, lower the heat to minimal, and simmer for 20 minutes.
Blend the Soup:
After simmering, use a blender or mixer to puree the soup until smooth and creamy. Taste and adjust seasoning with salt and pepper as needed.
Serve:
Serve the creamy zucchini soup hot, sprinkled with chopped parsley and basil. Garnish with croutons for added texture and flavor.
Bullet Points:
Serving Suggestions:
Serve with a side of crusty bread or a fresh green salad.
Pair with a grilled cheese sandwich for a comforting meal.
Top with a dollop of sour cream for extra creaminess.
Add a sprinkle of cheese on top before serving for added richness.
Cooking Tips:
You can use any type of squash for this recipe.
For added richness, consider including diced potatoes and cooking them along with the zucchini.
Adjust the spices to your taste preference.
If you prefer a thinner soup, add more hot water until desired consistency is reached.
Nutritional Benefits:
Zucchini: Low in calories and rich in vitamins A and C.
Onion and Garlic: Provide antioxidants and have anti-inflammatory properties.
Cream Cheese: Adds creaminess and is a good source of calcium.