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Zucchini Soup With Herbs

Zucchini Soup With Herbs recipe image
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.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 70.2
Dietary: Diabetic, Gluten-free
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
  • 5 cup Zucchini; chopped
  • 1 lg Potato; peeled
  • 1 cup Water
  • 3 whole Green onions; thinly sliced
  • 1 tbsp Margarine; melted - reduced calorie
  • 0.5 cup Water
  • 1.5 tsp Dried whole tarragon
  • 0.5 tsp Bouillon granules; chicken-flavored
  • 0.5 cup Skim milk
Directions
  1. 1
    Peel the potato and cut it into 1-inch cubes.
  2. 2
    In a small Dutch oven, combine the chopped zucchini, cubed potato, and 1 cup of water.
  3. 3
    Cover the pot and bring the mixture to a boil over medium-high heat.
  4. 4
    Reduce heat and boil for 10 minutes, or until the vegetables are crisp-tender. Do not drain.
  5. 5
    While the vegetables boil, melt the margarine in a small skillet over medium heat.
  6. 6
    Add the thinly sliced green onions to the skillet and sauté until tender.
  7. 7
    Add the sautéed onions to the Dutch oven with the zucchini and potato.
  8. 8
    Stir in the remaining 1/2 cup of water, dried tarragon, and chicken bouillon granules.
  9. 9
    Pour in the skim milk and stir gently to combine.
  10. 10
    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.

Keywords: zucchini, soup, herbs, tarragon, potato, green onions, light, healthy, vegan, diabetic friendly, comfort food, quick dinner, vegetable soup, low calorie, meal prep, creamy, simple, pantry staples
Read it online: https://www.chefs-mate.com/recipe/zucchini-soup-with-herbs/