Ingredients
• 1 tbsp olive oil or butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups chopped zucchini (about 3 medium)
• 1 cup peeled and diced potato (for creaminess)
• 4 cups low-sodium vegetable or chicken broth
• ½ cup milk (dairy or plant-based)
• ½ tsp dried dill (or 1 tsp fresh)
• ¼ tsp nutmeg (optional)
• Salt & black pepper to taste
• Fresh basil or chives, chopped (for garnish)
• Optional: 2 tbsp grated Parmesan cheese
Instructions
- In a large pot over medium heat, warm olive oil. Sauté onion 4–5 minutes until soft. Add garlic and cook 30 seconds more.
- Stir in zucchini and potato. Pour in broth. Bring to a boil, then reduce heat and simmer covered for 15–20 minutes, until vegetables are tender.
- Use an immersion blender to purée until smooth (or blend in batches in a regular blender).
- Stir in milk, dill, nutmeg (if using), salt, and pepper. Heat gently (do not boil).
- Taste and adjust seasoning—add more herbs, lemon juice, or a splash of olive oil for richness.
- Serve hot, garnished with fresh herbs and a sprinkle of Parmesan if desired.
✨ Great chilled or warm—perfect for garden-fresh eating!
💡 Make it dairy-free: Use coconut milk and omit Parmesan.
PREP TIME & NUTRITION :
Prep Time : 10 mins , Cook Time : 25 mins , Total Time : 35 mins , Servings : 4 , Calories : 110 per serving , Net Carbs: 12g , Fats: 5g , Protein: 4g