This low-calorie, low-carb Zucchini Soup is made with vibrant ingredients including zucchini, parsley, freshly-squeezed lemon juice, garlic, and onion. A healthy zucchini soup that’s 100% vegan, gluten-free, and refreshing.
In a large pot or dutch oven, warm oil over medium heat. Once warm, add onion and season with a pinch of salt. Cook until tender, about 5 minutes. Add the garlic and cook for 30 seconds, or until fragrant
Add the zucchini, potato, parsley, and a pinch of salt. Cook for 1 minute.
Add the bouillon cubes, black pepper, and water. Bring to a boil, then reduce to a simmer. Simmer everything for about 10-15 minutes, or until zucchini and potatoes are tender.
Blend soup with a handheld immersion blender or countertop blender. Blend until smooth. Add lemon juice and give the zucchini soup a stir.
Simmer the soup for another couple of minutes without a lid, until thick to your liking. Or, serve rightaway.