Creamy Zucchini Soup

Though it is October and feeling like Fall already, it felt more like summer here this past weekend. It was warm, sunny and the weather was beautiful! I am glad we had such a gorgeous weather over the past few days while my sister and niece were visiting. We enjoyed spending time together and I loved playing with my 2-year old niece. It’s amazing how fast children grow! It feels like yesterday when she was born. We also went shopping this weekend and I found a beautiful Le Creuset baking dish that I can’t wait to use and bake something delicious for the blog.

This week though, it looks like we will get lots of rain. Even though it seems like summer went by so fast, I am pretty excited about Fall too. Cozy clothes, warm boots, scarfs and crisp air. I am loving all the Fall colors right now – the trees are pained in all shades of green, yellow, orange, red and brown. The drive home yesterday was so beautiful and picturesque – I felt like I am in a postcard.

Today, I am excited to bring you a delicious and comforting soup perfect for this weather. All credit for this healthy & delicious soup goes to my Mom. I believe she is a soup whiz and can make any soup taste amazing! I was not sure if my husband will like the soup since he doesn’t like green peas but he ate it and said it was yummy! 🙂

It’s made only for 30 minutes, from  start to finish. And it’s also loaded with lots of nutritious ingredients – green beans, onions, garlic, celery, carrots, zucchini, potatoes, green peas. All the vegetables are cooked and eventually pureed to create this creamy bowl of deliciousness. Enjoy!

Hope you give this recipe a try! I am sure you will love it and it will become one of your favorite go-to recipes for soups.

What you need

5 cups green beans, chopped

2 small onions, peeled and chopped

7 large cloves garlic, chopped

2 celery stalks

2 carrots, peeled and sliced

2 medium potatoes, peeled and cubed

2 zucchini, peeled and cubed

1 cup green peas

3 cups water

2 cups almond milk

salt and freshly ground black pepper

oregano

1/2 cup cheese, optional

handful of fresh dill

Preparation

Place green beans in a pot and fill with water. Bring to a boil over high heat and boil until green beans are tender. Drain and place aside.

While the green beans are cooking, heat oil in a large pot and add onions. Saute until translucent. Add garlic and saute for 30 seconds. Add chopped celery, carrots and pour 1/4 cup water. Cook for about 4-5 minutes until vegetables are tender. Add potatoes and pour 1/2 cup water (you can use the water from green beans). Season with salt and pepper, stir and cover with a lid. Cook until potatoes are tender.

Add green beans, zucchini & peas to the pot and the remaining water to the pot.  Add milk and bring to a boil. You can add more water if you want the soup to be more liquid. Cook for about 10 minutes until vegetables are cooked. Add chopped dill to the soup and puree using a handheld Smart Stick. Now you can add shredded cheese to the soup and stir well until it’s melted.

Serve warm and garnish with shredded carrots, dill or sour cream.

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Creamy Zucchini Soup
 
Prep time
Cook time
Total time
 
Serves: 12
Ingredients
  • 5 cups green beans, chopped
  • 2 small onions, peeled and chopped
  • 7 large cloves garlic, chopped
  • 2 celery stalks
  • 2 carrots, peeled and sliced
  • 2 medium potatoes, peeled and cubed
  • 2 zucchini, peeled and cubed
  • 1 cup green peas
  • 3 cups water
  • 2 cups almond milk
  • salt and freshly ground black pepper
  • oregano
  • ½ cup cheese, optional
  • handful of fresh dill
Instructions
  1. Place green beans in a pot and fill with water. Bring to a boil over high heat and boil until green beans are tender. Drain and place aside.
  2. While the green beans are cooking, heat oil in a large pot and add onions. Saute until translucent. Add garlic and saute for 30 seconds. Add chopped celery, carrots and pour ¼ cup water. Cook for about 4-5 minutes until vegetables are tender. Add potatoes and pour ½ cup water (you can use the water from green beans). Season with salt and pepper, stir and cover with a lid. Cook until potatoes are tender.
  3. Add green beans, zucchini & peas to the pot and the remaining water to the pot. Add milk and bring to a boil. You can add more water if you want the soup to be more liquid. Cook for about 10 minutes until vegetables are cooked. Add chopped dill to the soup and puree using a handheld Smart Stick. Now you can add shredded cheese to the soup and stir well until it's melted.
  4. Serve warm and garnish with shredded carrots, dill or sour cream.
Nutrition Information
Serving size: 257 g Calories: 177 Fat: 11.3 g Saturated fat: 9.5 g Unsaturated fat: 1.8 g Trans fat: 0 g Carbohydrates: 16.8 g Sugar: 4.7 g Sodium: 153 g Fiber: 4.9 g Protein: 4.9 g Cholesterol: 5 mg

Creamy Zucchini Soup - nutrition♥ FAVORITE THINGS ♥

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