15-Minute Zucchini Lemon Herb Soup

Category: 15-Minute Meals

Zucchini Lemon Herb soup cooks in minutes, making this bright herb soup ideal for a light autumn meal. Because zucchini softens quickly, this recipe is fast and adaptable for busy weeknights.

Ingredients

• 4 medium zucchini, thinly sliced
• 2 cups low-sodium vegetable broth
• 1 small leek, thinly sliced and rinsed
• 1 tablespoon olive oil
• 2 tablespoons fresh parsley
• 1 tablespoon fresh dill
• 1 tablespoon fresh lemon juice
• Salt and black pepper to taste

First, assemble ingredients and rinse produce. In addition, you can substitute yellow squash for zucchini if needed.

Instructions

1. Heat the olive oil in a saucepan over medium heat. Cook the leek for about 2 minutes, stirring so it softens but does not brown.
2. Next, add the sliced zucchini and vegetable broth. Cover the pan and simmer for 8 minutes, until the zucchini is tender.
3. Remove the pan from heat, then add the parsley and dill. Blend the mixture until smooth, using an immersion blender or a countertop blender in batches for safety.
4. Finally, stir in the lemon juice, then season with salt and black pepper to taste. Serve warm and garnish if desired.

Zucchini Lemon Herb tips

For example, add a swirl of olive oil or a few croutons when serving. If you want a richer texture, stir in a tablespoon of plain yogurt or a splash of cream, however, this is optional. Meanwhile, watch the simmer time closely because zucchini can overcook quickly.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on low heat, stirring occasionally, because high heat can change the texture.

In addition, this soup pairs well with a simple salad or toast. For more quick, practical recipes and meal ideas, visit The Nutrient for kitchen-friendly guidance and inspiration.