Yellow Zucchini Soup – I just love this bowl of hot healthy nutritious soup, especially on a cold day. This makes a light dinner also if you serve it with some homemade bread or Salad. With winters approaching sometimes all you need for dinner is a comforting bowl of soup. It hardly takes any time to make, not a lot of vegetable cutting or chopping involved ( believe me.. it matters on a cold day ) and it is quite filling so you don’t start feeling hungry again after some time 😉
Don’t you love that golden color?
It’s really hard to get kids to eat some vegetables like Zucchini, bottle gourd, etc. Soups are a perfect way to sneak in these veggies. I find Zucchini quite similar to bottle gourd in taste. It is also equally nutritious. It is high in fiber and water, a very good source of Vitamins and minerals. In short, a power-packed veggie.
we get it only for a short time ( in winters only) in my area so I try to use it a lot during this time.
There is no need to remove Zucchini peel. If the peel is spotted or your Zucchini is not fresh looking then you can remove it. Peel also adds fiber to the soup.
If you want to thicken the Zucchini soup you can add a bit of cream. But I have never felt the need to add cream to this soup.
To make yellow Zucchini soup
Peel carrot. I have not peeled Zucchini but if you want to then you can. Chop Zucchini and carrot roughly into large chunks.
Heat a pan or cooker. Add olive oil in it and sautè onion, garlic, and ginger.
when onions turn translucent add chopped Zucchini and carrot.
Cook for another 2 minutes. Add 2 cups of water or vegetable stock whatever you are using.
If you are using a pressure cooker give it a whistle. If you are boiling it then do so for 15-20 minutes till zucchini and carrot are tender.
Cool it down and then blend it.
Add salt and black pepper according to your taste.
This soup thickens after some time so right before serving the soup add more stock or water if required.
Serve Yellow Zucchini soup Hot with some toasted croutons and garnish 🙂 🙂
Equipment
Ingredients
- 250 grams yellow Zucchini or Golden Zucchini
- 1 small carrot
- 1 piece of ginger
- 2 garlic cloves
- 1 onion chopped
- 1 tsp olive oil
- salt to taste
- black pepper to taste
- 2 cups water or vegetable stock
For Garnishing
- coarsely ground black pepper
- chili flakes
- basil leaves chopped
- olive oil
serve with
- Bread croutons I have toasted bread in the toaster and cut it in small pieces. no frying
Instructions
prepare Veggies
- Peel carrot. I have not peeled Zucchini but if you want to then you can.
- Chop Zucchini and carrot roughly into large chunks.
cook veggies
- Heat a pan or cooker. Add olive oil in it and sautè onion, garlic, and ginger.
- when onions turn translucent add chopped Zucchini and carrot.
- Cook for another 2 minutes. Add 2 cups of water or vegetable stock whatever you are using.
- If you are using a pressure cooker give it a whistle.
- If you are boiling it then do so for 15-20 minutes till zucchini and carrot are tender.
- Cool it down and then blend it.
- Add salt and black pepper according to your taste.
- This soup thickens after some time so right before serving the soup add more stock or water if required.
- Serve soup Hot with some toasted croutons and garnish
Please Note: This Post Contains affiliate links. As an amazon affiliate I earn from qualifying purchases without any additional cost to you. For details please read privacy policy.
When you make this recipe don’t forget to tag us on Instagram and Facebook or use this hashtag
#whatscookingmom
You can share your pics with us on email also (whatscookingmom@gmail.com)
Leave a Reply