Description
A vibrant zucchini cilantro soup with a hint of chile heat, blended until smooth and finished with fresh flavors. Light, comforting, and perfect for a simple yet flavorful meal.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1–2 green chiles, chopped
- 4 medium zucchini, chopped
- 4 cups vegetable broth
- 1 cup fresh cilantro leaves
- 1 tablespoon lime juice
- Salt to taste
- Black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until softened, about 5 minutes.
- Stir in garlic and chopped chiles, cooking for 1 minute until fragrant.
- Add zucchini and cook for 5–7 minutes, stirring occasionally.
- Pour in vegetable broth and bring to a boil, then reduce heat and simmer for 10–15 minutes until zucchini is tender.
- Remove from heat and add cilantro and lime juice.
- Blend the soup until smooth using an immersion blender or standard blender.
- Season with salt and pepper to taste and serve warm.
Notes
- Adjust the number of chiles to control spice level.
- Garnish with extra cilantro, a drizzle of olive oil, or a dollop of yogurt.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This soup can be served chilled for a refreshing variation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 120 kcal
- Sugar: 5 g
- Sodium: 500 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
