This comforting Zucchini Soup with Herbs is a delightful, light meal that brings the freshness of summer vegetables into a warm, soothing broth. The combination of tender zucchini and potatoes creates a naturally creamy texture, enhanced by the aromatic notes of tarragon and the savory depth of chicken bouillon. Green onions add a subtle sharpness that balances the mild sweetness of the vegetables. It is an excellent option for those seeking a low-calorie, diabetic-friendly, and vegan-adaptable dish. Simple to prepare with pantry staples, this soup is ideal for meal prep, light lunches, or as a starter for a larger meal. Serve it hot with a crusty piece of bread for a satisfying, home-style experience.
Zucchini Soup With Herbs
Description
This comforting Zucchini Soup with Herbs is a delightful, light meal that brings the freshness of summer vegetables into a warm, soothing broth. The combination of tender zucchini and potatoes creates a naturally creamy texture, enhanced by the aromatic notes of tarragon and the savory depth of chicken bouillon. Green onions add a subtle sharpness that balances the mild sweetness of the vegetables. It is an excellent option for those seeking a low-calorie, diabetic-friendly, and vegan-adaptable dish. Simple to prepare with pantry staples, this soup is ideal for meal prep, light lunches, or as a starter for a larger meal. Serve it hot with a crusty piece of bread for a satisfying, home-style experience.Ingredients
Directions
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Peel the potato and cut it into 1-inch cubes.
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In a small Dutch oven, combine the chopped zucchini, cubed potato, and 1 cup of water.
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Cover the pot and bring the mixture to a boil over medium-high heat.
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Reduce heat and boil for 10 minutes, or until the vegetables are crisp-tender. Do not drain.
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While the vegetables boil, melt the margarine in a small skillet over medium heat.
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Add the thinly sliced green onions to the skillet and sauté until tender.
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Add the sautéed onions to the Dutch oven with the zucchini and potato.
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Stir in the remaining 1/2 cup of water, dried tarragon, and chicken bouillon granules.
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Pour in the skim milk and stir gently to combine.
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Cook over medium heat until the soup is thoroughly heated through, about 2-3 minutes.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 70.2kcal
- % Daily Value *
- Total Fat 0.9g2%
- Saturated Fat 0.3g2%
- Cholesterol 0.0mg0%
- Sodium 25.5mg2%
- Total Carbohydrate 13.6g5%
- Dietary Fiber 3.5g15%
- Sugars 6.5g
- Protein 4.1g9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a vegan version, substitute the chicken bouillon granules with vegetable bouillon and use a plant-based milk alternative instead of skim milk.
If you prefer a smoother soup, you can blend half of the cooked mixture with an immersion blender before adding the milk.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the milk from curdling.
Feel free to add other herbs like thyme or parsley for additional flavor complexity.
