Creamy Zucchini Soup with Mint and Lemon

A refreshing and creamy zucchini soup, brightened with mint and lemon. Serve chilled or warm for a light and flavorful meal.

Prep Time

15 minutes

Total Time

45 minutes

Calories

245 kcal

Difficulty

Easy

Equipment

2 items

Cost

£1.41/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

1.5lbsZucchini(About 3 medium zucchini, roughly chopped)

£1.80

1mediumOnion(Chopped)

£0.30

2clovesGarlic(Minced)

£0.15

4cupsVegetable Broth(Low sodium)

£1.00

0.3cupFresh Mint(Chopped, plus extra for garnish)

£0.75

1Lemon(Juice of 1 lemon, plus zest for garnish)

£0.60

0.5cupHeavy Cream or Coconut Cream(For a richer flavor, or coconut cream for dairy-free)

£0.80

2tablespoonsOlive Oil

£0.25

To tasteSalt

To tasteBlack Pepper

Total Cost

£5.65

£1.41 per serving

Instructions

1.
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2.
Add the minced garlic and cook for another minute, until fragrant.
3.
Add the chopped zucchini and cook for 5-7 minutes, stirring occasionally, until slightly softened.
4.
Pour in the vegetable broth and bring to a simmer. Reduce heat and cook for 15-20 minutes, or until the zucchini is very tender.
5.
Remove the pot from the heat and stir in the chopped fresh mint and lemon juice.
6.
Carefully blend the soup using an immersion blender, or transfer to a regular blender in batches. Blend until smooth and creamy.
7.
Stir in the heavy cream (or coconut cream) and season with salt and pepper to taste.
8.
Serve warm or chilled, garnished with a sprig of mint and a sprinkle of lemon zest.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (400g)

245 kcal / 1025 kJ

Carbs

15g

6% of RDA

Fat

19g

27% of RDA

Protein

8% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

7 g

8% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

9 g

45% of RDA

Chef's Tips

For a richer flavor, use chicken broth instead of vegetable broth.

If the soup is too thick, add a little more broth or water until you reach your desired consistency.

To store, let the soup cool completely before transferring it to an airtight container and refrigerating for up to 3 days.

Cooking Equipment

Large pot or Dutch oven

Blender or immersion blender

Wine Pairings

No wine pairing suggestions available for this recipe.

Share this recipe

Loading recipe...

Creamy Zucchini Soup with Mint and Lemon

Ingredients

Instructions