Zucchini Courgette Soup Good for Weight Watchers
Creamy, comforting, and low in calories, this Zucchini Courgette Soup is the ultimate light meal for anyone following a weight-conscious lifestyle, including Weight Watchers. Packed with fresh zucchini, aromatic garlic, and flavorful herbs like parsley and thyme, this recipe delivers a deliciously velvety soup without the use of heavy cream. Almond milk adds a touch of creaminess while keeping it dairy-free and lower in calories. Ready in just 30 minutes, this healthy, plant-based dish is perfect for meal prep or a quick weeknight dinner. Serve it as is or pair it with a side salad or whole-grain bread for a satisfying meal that’s as nutritious as it is delicious. Whether you're on a weight-loss journey or simply looking for a wholesome, easy recipe, this zucchini soup will easily become a favorite!
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Recipe Information
Ingredients
- 4 medium zucchini (courgette)
- 1 medium yellow onion
- 2 cloves garlic
- 4 cups vegetable broth
- 1 tablespoon extra virgin olive oil
- 0.5 cup unsweetened almond milk
- 2 tablespoons fresh parsley
- 1 teaspoon fresh thyme
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Wash the zucchini thoroughly and chop them into medium-sized pieces. There's no need to peel the skin as it adds extra fiber and nutrients.
Dice the yellow onion and mince the garlic cloves.
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
Add the minced garlic and cook for another minute, stirring frequently to prevent burning.
Add the chopped zucchini, fresh thyme, salt, and black pepper to the pot. Stir well and cook for 5 minutes, allowing the zucchini to soften slightly.
Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover the pot, and cook for 10-12 minutes until the zucchini is tender.
Using an immersion blender, puree the soup directly in the pot until smooth and creamy. Alternatively, transfer the soup in batches to a countertop blender and blend until smooth, then return it to the pot.
Stir in the unsweetened almond milk and fresh parsley. Adjust seasoning with additional salt and pepper, if desired.
Simmer the soup for an additional 2 minutes, ensuring the almond milk is warmed through.
Serve the soup hot, garnished with extra parsley or a sprinkle of black pepper, if desired. Enjoy!
Nutrition Facts
Calories |
686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.3 g | 34% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3563 mg | 155% | |
| Total Carbohydrate | 95.8 g | 35% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 35.3 g | ||
| Protein | 28.7 g | 57% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 517 mg | 40% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 4031 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
