Zucchini Egg Lemon Soup
Warm up with a bowl of velvety Zucchini Egg Lemon Soup, a Mediterranean-inspired dish that strikes the perfect balance between light and comforting. This silky soup combines tender zucchini, aromatic garlic and onion, and a luscious egg-lemon mixture that adds a bright, tangy flavor while creating a rich, creamy texture—without any cream! Infused with the freshness of parsley and seasoned to perfection, this one-pot wonder is as nutritious as it is delicious. Ready in under 40 minutes, it's an ideal weeknight dinner or an elegant starter for a dinner party. Packed with wholesome ingredients and a refreshing citrus twist, this soup is a must-try for fans of healthy, Mediterranean cooking.
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Recipe Information
Ingredients
- 3 medium zucchini
- 2 tablespoons olive oil
- 1 medium yellow onion
- 2 large garlic cloves
- 5 cups vegetable broth
- 3 large eggs
- 1 large lemon
- 2 tablespoons fresh parsley
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Wash the zucchini and cut them into thin slices or half-moons.
Peel and finely dice the yellow onion.
Mince the garlic cloves.
In a large pot, heat the olive oil over medium heat.
Add the diced onion and sauté for 3-4 minutes, or until softened and translucent.
Add the minced garlic and sauté for an additional 1 minute, stirring constantly to avoid burning.
Add the sliced zucchini to the pot and cook for 5 minutes, stirring occasionally, until they start to soften.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce the heat to low and simmer for 10 minutes, or until the zucchini is tender.
In a medium bowl, whisk the eggs until well beaten and smooth.
Juice the lemon and gradually whisk the lemon juice into the eggs. This creates a smooth egg-lemon mixture.
Slowly ladle about 1 cup of the hot broth from the pot into the egg-lemon mixture while whisking constantly to temper the eggs and prevent them from scrambling.
Slowly pour the tempered egg-lemon mixture back into the soup pot, stirring constantly to create a silky texture.
Season the soup with salt and black pepper to taste.
Cook the soup for 2-3 minutes on low heat, without letting it boil, to gently thicken.
Remove the pot from the heat and stir in the freshly chopped parsley.
Ladle the soup into bowls and serve immediately. Optionally, garnish with a sprinkle of black pepper and extra parsley.
Nutrition Facts
Calories |
1205 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.5 g | 70% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 9794 mg | 426% | |
| Total Carbohydrate | 138.9 g | 51% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 65.3 g | ||
| Protein | 48.6 g | 97% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 411 mg | 32% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 3965 mg | 84% | |
*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.
