Italian Zucchini Soup Recipe (Low Carb)
This zucchini soup recipe will make you feel like you're eating in Nonna's kitchen in Italy! It's healthy, easy to make and freezer-friendly. A wonderful way to use up garden (or supermarket) zucchini.
Servings: 4
Calories: 252kcal
Equipment
- 1 large soup pot or Dutch oven
Ingredients
- 3 tablespoon olive oil
- 1 small onion diced (70g)
- 2 ribs celery diced (80g)
- 1 fennel finely sliced (200g)
- 4 cloves garlic minced
- 3 - 4 zucchini cut into half moons (12oz / 350g)
- ¾ teaspoon flaky sea salt
- ¼ teaspoon black pepper
- 2 bay leaves
- 1 can cherry tomatoes or chopped tomatoes, 14oz / 400g
- 4 cups vegetable stock or chicken stock, 1 litre
- ¼ teaspoon red pepper flakes or chilli flakes
- ¼ teaspoon apple cider vinegar
To Serve
- 2 tablespoon parsley chopped
- 2 tablespoon basil chopped
- ¼ cup parmesan 30g
Instructions
- Heat the olive oil in a dutch oven or large soup pot.
- Add the onion, celery and fennel and sauté on a medium heat for 3 - 4 minutes until soft. Add the garlic for 1 minute.
- Add the zucchini, salt and pepper and bay leaves for 2 minutes.
- Add the tomatoes (if using whole cherry tomatoes, crush a few with the back of a spoon), stock and chilli flakes.
- Simmer on a medium / low heat for about 15 - 20 minutes to release the flavours.
- Add apple cider vinegar and adjust the seasoning to taste. Stir through chopped herbs and top with parmesan.
Notes
8.6g net carbs per serving. Makes 4 servings of 1.5 cups (or stretch it to 6 portions of 1 cup each at 5.7g net carbs per serve).
Store in the fridge for 3 days or freeze for 3 months.
Nutrition
Calories: 252kcal | Total Carbohydrates: 13.5g | Protein: 11.1g | Fat: 17.6g | Saturated Fat: 5.2g | Fiber: 4.9g | Sugar: 5.7g
