Healthy Creamy Zucchini Soup

There’s a lot to look forward to as summer quickly approaches: more time spent outdoors, free vitamin D, and the abundance of seasonal fruits and vegetables. If you’re looking to add more fresh veggies to your diet look no further than zucchini. At any summertime farmers market, you’ll be sure to come across the long, green (or sometimes yellow and orange) vegetable that looks strikingly similar to a cucumber. However, unlike a cucumber, it’s usually served cooked, but can also be enjoyed raw.

Inhabitants of Central and South America have been eating zucchini for several thousand years, but the zucchini we know today is a variety of summer squash developed in Italy. The word zucchini comes from the Italian zucchino, meaning a small squash. The term squash comes from the Indian skutasquash meaning “green thing eaten green.” Christopher Columbus originally brought seeds to the Mediterranean region and Africa.

The French snubbed zucchini for a long time until chefs learned to choose small fruits which are less bland and watery. The French term for zucchini is courgette, which is often used interchangeably for yellow squash as well.

Zucchini is a fat free, saturated fat free, sodium free, cholesterol free, low calorie and high in Vitamin C

In this soup, we will use blended zucchini for the soup. However we will use milk and cream to have the ravishing, lip smacking cream taste. Hope you enjoy preparing and savoring this healthy soup

 

Olive Oil

 

1 tablespoon

 

Garlic

 

3 to 4 cloves

Finely chopped

Onion

 

1 large

Chopped and Washed

Zucchini

 

1 large

Peeled, chopped and Washed.

If you want the green colour soup, do not peel it.

Maggi Masala Taste Maker

 

1 packet

This is optional. However, I like a punch in my soup

Water

 

2 glass

 

Cream

 

4 table spoon

 

Milk

 

1 cup

 

Salt

 

1 tea spoon

 

Black pepper

 

10 to 15

We can use powder as well.

Cheese

 

½ cube

Finely chopped

 

  1. In a kadai, heat the oil.
  2. Add the garlic and onions. Sautee for around 3 to 4 minutes.
  3. Add the Zucchini, 2 glasses of water and the Maggi Masala Taste Maker. Cover the lid.
  4. Boil for around 10 to 15 minutes. By now the Zucchini should have become very soft.
  5. Remove the Zucchini from the water and blend into a fine paste.
  6. Add the blended Zucchini paste back into the kadai.
  7. Add the milk and cream.
  8. Add the salt and black pepper.
  9. Constantly stirring. Heat for another 2 to 3 minutes.

Serve hot. Garnish with Cheese.

For presentation, make spiral designs with cream.

Enjoy!!

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