Hey there! Looking for a super quick and tasty soup that’s perfect for using up summer veggies? This zucchini, celery, and carrot soup is your new best friend! It’s packed with flavor, healthy, and comes together in under an hour.
| Servings | Total |
| 6 | 40mins |
Zucchini Celery Carrot Soup – A Simple Delight
This soup isn’t fancy, but it sure is delicious! It’s been around for ages, with people using whatever garden vegetables they have on hand. It’s a great way to get a burst of vitamins and enjoy the fresh taste of summer.
Why Make Zucchini Celery Carrot Soup?
There are many reasons to love this soup! Here are a few:
- Easy Peasy: This soup is incredibly simple to make. With minimal chopping and a short simmer time, you’ll have dinner on the table in no time.
- Garden Fresh: This recipe is perfect for using up zucchini, celery, and carrots when they’re in season.
- Budget-Friendly: All the ingredients are affordable and easy to find.
- Healthy and Hearty: This soup is packed with vitamins, minerals, and fiber. It’s light enough for lunch but still satisfying enough for dinner.
What’s in Zucchini Celery Carrot Soup?
This soup is made with a base of zucchini, celery, carrots, and vegetable broth. We’ll add some onion and garlic for extra flavor. To make it creamy, we can use some milk or even coconut milk.
What to Eat with Zucchini Celery Carrot Soup?
This soup is delicious on its own, but you can also serve it with a side of crusty bread, crackers, or a simple green salad.
Is Zucchini Celery Carrot Soup Healthy?
You bet! This soup is loaded with good-for-you ingredients. Zucchini and celery are both low in calories and high in vitamins and minerals. Carrots are a great source of beta-carotene, which is important for eye health.
Let’s Get Cooking!
Here’s what you’ll need to whip up this tasty soup:
Kitchen Equipment
- Large pot
- Knife
- Cutting board
- Immersion blender (or regular blender)
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 celery stalks, chopped
- 2 carrots, chopped
- 2 medium zucchini, chopped
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup milk (or coconut milk)
- Salt and pepper to taste
- Fresh parsley or dill, chopped (optional)
Directions:
- Heat olive oil in a large pot over medium heat. Add the onion and cook until softened about 5 minutes.
- Add the celery, carrots, and zucchini and cook for an additional 5 minutes, or until slightly softened.
- Add the garlic and cook for another minute, until fragrant.
- Pour in the vegetable broth and bring to a boil. Reduce heat to low and simmer for 15 minutes, or until the vegetables are tender.
- Use an immersion blender (or transfer the soup to a regular blender) to puree the soup until smooth. You can control how chunky you want the soup by blending for a shorter or longer time.
- Stir in the milk and season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley or dill (optional).
Tips
- For a richer flavor, you can saute the onion, celery, and carrots in a little butter instead of olive oil.
- If you don’t have an immersion blender, you can transfer the soup to a regular blender to puree it. Just be sure to let the soup cool slightly first, and vent the lid while blending to prevent pressure build-up.
- This soup tastes even better the next day! So feel free to make a big batch and enjoy leftovers throughout the week.
Conclusion
This zucchini, celery, and carrot soup is a delicious and easy way to enjoy the flavors of summer. It’s healthy, affordable, and perfect for a quick and satisfying meal. So give it a try and enjoy!
MORE RECIPES
Easy Zucchini Celery Carrot Soup
Equipment
- Large pot
- Knife
- Cutting board
- Immersion blender (or regular blender)
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 celery stalks, chopped
- 2 carrots, chopped
- 2 medium zucchini, chopped
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup milk (or coconut milk)
- Salt and pepper to taste
- Fresh parsley or dill, chopped (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion and cook until softened about 5 minutes.
- Add the celery, carrots, and zucchini and cook for an additional 5 minutes, or until slightly softened.
- Add the garlic and cook for another minute, until fragrant.
- Pour in the vegetable broth and bring to a boil. Reduce heat to low and simmer for 15 minutes, or until the vegetables are tender.
- Use an immersion blender (or transfer soup to a regular blender) to puree the soup until smooth. You can control how chunky you want the soup by blending for a shorter or longer time.
- Stir in the milk and season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley or dill (optional).
FAQs
Q: Can I make this soup vegan?
A: Absolutely! Simply use coconut milk instead of dairy milk.
Q: How can I add more protein to this soup?
A: You can stir in some cooked shredded chicken or lentils before serving.
I hope you find this Recipe informative. If you have any further questions please let me know!