Simple Keto Zucchini Soup
Dairy free, egg free, gluten free, grain free, lactose free, nut free, peanut free, soy free, keto, low carb, paleo, vegan, vegetarian.
Prep time: 15 min
Cook time: 25-35 min
Total time: 40 - 50 min
Servings: 4 portions, about 2 cups each
This is one of the many soups that keep us company during the never ending Chicago winters. It's really simple. Normally, I prepare a lot of it and freeze it, to defrost it during those days when after work you just want to hug a glass of wine and have a warm dinner ready. When I don’t have it frozen, I prepare it in between meetings while working from home, to have it ready for dinner.
The broth suggested in the ingredient list is meant to help you navigate food allergies and sensitivities, as well as dietary restrictions. If you have none, then you can use your favorite broth.
Ingredients
Zucchini, 1 kg (about 6)
Shallots, 200 g (2 - 3 pieces, depending on the size)
Olive oil, 25 g (2 tbsp)
Vegetable broth or chicken bone broth (for a non-vegan version), 1.4 kg (6 cups, 1.4 liters) or enough to cover the zucchini ( here are more options for purchasing the broth)
Tools you might be missing:
Instructions
1. Peel and slice the shallots into ¼ inch slices.
2. Heat the oil in a pot over medium-low heat. Add the shallots and cook for a few minutes, until they begin to brown.
3. While the shallots cook, cut the two ends off the zucchini, slice them (or chop them) and add them to the pot. Cook for 5 minutes, mixing once a minute.
4. Add the broth until the zucchini are almost covered.
5. Increase the heat and bring to a boil, then reduce heat and simmer for 20 - 30 minutes, until the zucchini are soft.
6. With an immersion blender, blend to your preferred consistency.
Nutrition
Nutrition facts are provided as a courtesy, using the ingredient in the list and the USDA Food Database via myFitnessPal. This information is meant as a guideline only and should not be construed as a guarantee.
Serving size: 1 portion (about 2 cups) | Calories: 160 | Total fat: 7.6 g | Total carbohydrates: 20.5 g | Total fiber: 5.6 g | Total sugars: 11.6 g | Protein: 5.8 g | Net Carbohydrates: 14.9 g
Storing and Reheating
You can store the soup in an airtight container in the refrigerator for 3 - 4 days and reheat it in a sauce pan on the stove or in the microwave. Alternatively, you can freeze it for months and defrost it either in a sauce pan on the stove or in the microwave.
Notes
The broth suggested in the ingredient list is meant to help you navigate food allergies and sensitivities, as well as dietary restrictions. If you have none, then you can use your favorite broth.