About
This low carb zucchini soup is aromatic with Mediterranean herbs and spices and topped with cooling yogurt to serve.
The soup is both warming and filling on its own or can be served with keto bread or crackers.
Ingredients
- 3 cup vegetable broth, bouillon or consomme
- 2 cup, chopped zucchini
- 2 tablespoon olive oil
- 2 tablespoon yogurt, plain, whole milk
- 1 cup peppermint, fresh
- 1 tablespoon red onion
- 1 tablespoon water
- 1 teaspoon cumin, ground
- 1 teaspoon coriander by gourmet garden
- 1 clove garlic
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Peel and slice the zucchini into ½ inch discs.
- Heat the olive oil in a large pan over a low/medium heat. Finely slice the garlic and dice the onion and add to the pan, sweating gently until tender.
- Add the sliced zucchini to the pan along with the water and stir fry until tender – about 4/5 minutes.
- Add the cumin and coriander to the pan and stir well to combine.
- Add the hot stock and bring to a boil, then simmer for 7-8 minutes.
- Remove the pan from the heat and stir through the mint leaves.
- Transfer to a blender or use a stick blender and process until smooth. Divide the soup between 4 bowls and drizzle with plain yogurt to serve.
Nutrition Facts
- Servings: 4
- Calories: 92.3kcal/386.1kJ (per serving)
- Fat: 7.5g (per serving)
- Carbs: 5.6g (per serving)
- Protein: 1.9g (per serving)
