Zucchini soup recipe without potatoes - Paleo, Keto, Dairy free and Vegan
An easy recipe for low calorie zucchini soup with basil and dill...comfort food can be healthy!
Servings: 3 people
- 2 zucchini
- ⅓ tsp pepper
- 2 tsp salt
- 1 ½ tsp basil
- 1 ½ tsp dill
- 1 tsp garlic powder
- water (enough to cover the zuccini)
- grated parmesan (optional)
Chop the zuccinis and add them to the pot. Pour enough water in the pot to cover all the zuccini.
Stir fry for about 15 min or until zuccini is cooked. Add more water if it evaporates before the zuccini is cooked.
During cooking add all the spices to the pot.
Pour cooked zuccini in a blander or food processor and chop until it is all finely chopped and homogenous.
Garnish the soup with parmesan and fresh parsley.