Cucumber Zucchini Soup
Servings: 4
Calories: 144kcal
Ingredients
- 2 Tbsp butter
- ½ cup chopped onion
- 1 tsp minced garlic
- 3 cups chopped cucumber
- 1½ cups chopped zucchini
- 3 cups vegetable or chicken broth
- ½ tsp dill
- dash cayenne pepper
- ½ cup sour cream
- salt and pepper to taste
Instructions
- Melt butter in a large saucepan over medium-high heat. Cook and stir onion and garlic in the butter until tender, 3 to 5 minutes. Add chopped cucumber and zucchini; cook and stir for 2 to 3 minutes. Pour broth over the mixture; bring to a boil, and reduce heat to medium-low. Let the soup simmer for 20 minutes, or until the vegetables are soft. Remove from heat and cool for a few minutes.
- Pour soup into a blender no more than half full. Cover and hold the lid in place with a towel. Puree in small batches until smooth.
- Pour the puree into a bowl, and whisk in the dill, cayenne, and sour cream. Taste the soup, and add salt and pepper as needed.
Nutrition
Serving: 1serving | Calories: 144kcal | Carbohydrates: 7g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 725mg | Potassium: 475mg | Fiber: 2g | Sugar: 4g | Vitamin A: 524IU | Vitamin C: 26mg | Calcium: 72mg | Iron: 1mg