Quick. Easy. Simple. & Delicious. What’s not to love about this super green soup?

Yes. This soup is really green, but don’t be intimidated… its actually souper good ? ?

LOL!

Fact: I like food puns

I find people to be very skeptical of green foods, but in my opinion… the greener the better!

5 Ingredient Zucchini Soup

For this recipe all you need is 30 mins and 5 ingredients.  Which is perfect for those lazy nights after work and when there’s only three edible zucchinis in your fridge and you’re definitely not going to the grocery store…  (We’ve all been there… don’t judge.)

You can easily double or triple this recipe, and also use the leftovers in other recipes like Summer Zucchini Risotto (Coming Soon!) This soup is extremely adaptable.

I think my favorite thing about this soup is it’s texture. It is extremely smooth and velvety, which is perfect for dunking grilled cheese in…  Haha! Can you tell the kind of night I had?

 Zucchini Soup + Grilled Cheese + PJs+ Netflix = Perfect Night In.

This soup is souper simple, healthy, and satisfying.

 5 Ingredient Zucchini Soup

 

What you’ll need: 1 tbsp of coconut oil, 1 small onion, 3 Zucchinis, 1/4 cup of white wine + whatever you’re going drink, 2 cups of vegetable or chicken stock, & grated parmesan cheese. Okay, so that’s six ingredients if you really wanna be picky and count the coconut oil.  These quantities will make enough for two, but like I said this recipe is super adaptable.  This soup recipe  can even be made dairy free, vegetarian, and vegan friendly if you opt to use vegetable stock and skip out on the cheese.

Cheers! ?

Enjoy your night in ?

-Drea


5 Ingredient Zucchini Soup

Course Soup
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2

Ingredients

  • 1 tbsp virgin coconut oil
  • 1 small Onion chopped
  • 3 Zucchinis sliced to 1/2 inch thick
  • 1/4 cup white wine
  • 2 cups Stock Chicken or Vegetable
  • Parmesan cheese

Instructions

  1. In a medium sized pot, heat coconut oil.  Add chopped onions and zucchinis and season with salt and pepper and cook over medium to low heat. Sauté the onions and zucchini until slightly browned about 8-10mins. Add 1/4 cup of white wine, stirring occasionally until almost completely evaporated. 

  2. Add 2 cups of stock and bring to a simmer; cook until zucchini is very soft, about 10 mins. 

  3. Puree the soup in a blender until smooth and velvety. 

  4. Return to pot and season to your preference with salt and pepper. Serve hot (preferably with grilled cheese). Garnish with parmesan cheese. 

Recipe Notes

Depending on the size of your blender, it would be preferable to work in batches. Pour soup into blender no more than half full.