Keto Minted Zucchini Soup
⏱ Prep: 12 min🍳 Cook: 16 min✅ Ready: 28 min
88
Calories
4g
Net Carbs
1.6g
Protein
7.3g
Fat
⏱ Prep: 12 min🔥 Cook: 16 min⏰ Ready: 28 min
How to Make It
Step 1
Peel and slice the zucchini into ½ inch discs.
Step 2
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.
Step 3
Add the sliced zucchini to the pan along with the water and stir fry until tender – about 4/5 minutes.
Step 4
Add the cumin and coriander to the pan and stir well to combine.
Step 5
Add the hot stock and bring to a boil, then simmer for 7-8 minutes.
Step 6
Remove the pan from the heat and stir through the mint leaves.
Step 7
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.
Ingredients
- Vegetable Broth, Bouillon Or Consomme – 3 cup
- Zucchini – 2 cup, chopped
- Olive Oil – 2 tablespoon
- Yogurt, Plain, Whole Milk – 2 tablespoon
- Peppermint, Fresh – 1 cup
- Red Onion – 1 tablespoon
- Water – 1 tablespoon
- Cumin, Ground – 1 teaspoon
- Coriander by Gourmet Garden – 1 tsp
- Garlic – 1 clove
- Salt, Sea Salt – ¼ teaspoon
- Black Pepper – ⅛ teaspoon