Creamy zucchini cottage cheese soup
This Creamy zucchini cottage cheese soup is a delicious summer soup recipe
Ingredients
- 1 tablespoon butter olive oil also works but butter adds more flavor
- ½ onion - finely chopped
- 4 cloves garlic - minced
- 4 medium zucchinis - finely sliced
- heavy pinch salt
- black pepper to taste
- ¼ cup basil - finely chopped
- 4 cups vegetable broth use bone broth for more protein
- ½ cup cottage cheese
- 1 tablespoon miso optional but adds so much flavor
Instructions
- Heat butter in a large pot over medium heat.
- Add onion to the pot and cook for 5 minutes.
- Add garlic to the pot and cook for 5 more minutes.
- Add all remaining ingredients except for cottage cheese and miso to the pot. Bring to a simmer and cook for about 10 more minutes, until zucchini is softened.
- Add soup to a blender along with cottage cheese and miso. Blend until smooth. Serve soup with a grilled cheese or crusty bread.
Notes
This makes 2 regular servings of soup or 3-4 small.
Nutrition
Calories: 229kcalCarbohydrates: 27gProtein: 13gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 24mgSodium: 2441mgPotassium: 1170mgFiber: 5gSugar: 17gVitamin A: 2200IUVitamin C: 75mgCalcium: 135mgIron: 2mg
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