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This is a super quick soup which will be done in less than thirty minutes from start to finish, provided you have chicken stock already made. It is smooth and tasty, and the zucchini's taste really stands out.
Serves 4 (approximately 1-1/2 cups per serving)
Creamy Zucchini Soup
- 2 cups chicken stock
- 2 pounds zucchini squash
- 1 pound cauliflower
- 1/2 cup Greek full fat yogurt
- 2 T. unsalted butter
- 4 ounces sharp cheddar cheese
- 1 teaspoon sea salt [affiliate link]
- 1/4 teaspoon black pepper [affiliate link]
- Place chicken stock into a soup pot which holds at least four quarts and turn the heat to medium.
- Add in the zucchini squash and cauliflower.
- Steam for 20 minutes, be sure the vegetables are fork tender, otherwise, steam a few more minutes.
- Take a stick blender and blend the vegetables into the broth until smooth.
- Add full fat yogurt and butter to the soup.
- Garnish each serving with one ounce of cheddar cheese.
Creamy Zucchini Soup
Author: Starlene Stewart @ GAPS Diet Journey
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- 2 cups chicken stock
- 2 pounds zucchini squash
- 1 pound cauliflower
- ½ cup Greek full fat yogurt
- 2 T. unsalted butter
- 4 ounces sharp cheddar cheese
Instructions
- Place chicken stock into a soup pot which holds at least four quarts and turn the heat to medium.
- Add in the zucchini squash and cauliflower.
- Steam for 20 minutes, be sure the vegetables are fork tender, otherwise, steam a few more minutes.
- Take a stick blender and blend the vegetables into the broth until smooth.
- Add full fat yogurt and butter to the soup.
- Garnish each serving with one ounce of cheddar cheese.
Nutrition Information
Serving size: 1.5 cups Calories: 211 Fat: 13 Carbohydrates: 13 Sugar: 10 Protein: 10 Cholesterol: 39
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