Turkish · Keto
Zucchini Soup
A delicious keto lunch prepared Turkish-style with zucchini and onion. Perfectly suited for a keto diet.
Halal-friendly Vegetarian Medium
- Prep
- 12 min
- Cook
- 30 min
- Total
- 42 min
- Serves
- 2
5g Net carbs
18g Protein
22g Fat
306 Calories
Per serving
Ingredients
- 200 g zucchini
- 1 small onion
- 3 cloves garlic
- 100 ml heavy cream
- 2 tbsp butter
- 1 tsp nutmeg
Method
- Melt the butter in a medium saucepan over medium heat until it begins to foam.
- Add the zucchini to the pan and sauté for approximately 5 minutes until softened and lightly golden.
- Pour in enough water to just cover the zucchini, bring to a boil, then reduce the heat and simmer uncovered for 25 minutes until the zucchini is very tender.
- Remove the pan from the heat and use an immersion blender to puree the soup until completely smooth.
- Return the pan to low heat, stir in the heavy cream, and season with nutmeg, heating gently for 2 to 3 minutes without boiling.
- Ladle the soup into bowls and finish with a small knob of butter and an extra pinch of nutmeg before serving.
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