Downshiftology · by Lisa Bryan★ 5.0 (71)
Zucchini Soup
NUTRITION · PER SERVING45M COOK
CAL 8%·PRO 8%
CARBS 16G41% OF CAL
3G FIBER8G SUGAR5G OTHER
FAT 10G58% OF CAL
2G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light and creamy summer zucchini soup made silky with cashews and finished with bright lemon. It's perfect as a weeknight main served warm or chilled, celebrating peak zucchini season.
mainamericansoup🌀 blender🍲 stockpotdairy freegluten free
View the full recipe on Downshiftology →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoon olive oil
- 1 small onion (finely chopped)
- 2 garlic cloves (minced)
- 4 medium zucchini (1 ½ to 2 pounds) (skin on, ends trimmed, halved lengthwise, and sliced)
- 3 cups vegetable or chicken broth (or more as desired for a thinner texture)
- ¼ cup raw cashews
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh herbs (dill, basil, or parsley work great), plus more for garnish
At a glance
PER SERVING · TIME 45M
CAL 8%·PRO 8%
CARBS 16G41% OF CAL
3G FIBER8G SUGAR5G OTHER
FAT 10G58% OF CAL
2G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 1058mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 589mg
- Calcium
- 59mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1058MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.