Smooth & silky zucchini soup with eggs, turkey bacon and parsley. Easy and healthy fall and winter food.
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Zucchini Soup

Smooth & silky zucchini soup with eggs, turkey bacon, and parsley. Easy and healthy fall and winter food.
Course Soup
Cuisine American
Keyword zucchini soup
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings
Calories 290kcal
Author Christel Oerum

Ingredients

  • 4 medium sized zucchinis (~2.5 lbs. / 1.15 kg)
  • 1 medium onion
  • 2-3 cloves garlic
  • 2 cups (4.5 dl) chicken stock
  • oz. (10 g) tapioca flour
  • ½ tsp. pepper
  • ¼ tsp. salt
  • 4 hardboiled eggs
  • 8 slices low-fat turkey bacon
  • 4 tbsp. fresh parsley
  • cooking spray

Instructions

  • Cut zucchini and onion into big chunks and garlic into halves
  • Add a little cooking spray to a large pot and cook the vegetables for 5-10 minutes over medium heat while stirring the pot every couple of minutes
  • Pour chicken stock over the vegetables and let it simmer for 20 minutes
  • Blend the vegetable chicken stock mixture. I used a stick blender directly in the pot
  • Blend the Tapioca flour into to the soup. When the flour is completely mixed in, add salt and pepper and let the soup simmer for another 10 minutes
  • Boil the eggs and cook the bacon until crisp
  • Serve the soup with chopped eggs, bacon and parsley on top

Nutrition

Calories: 290kcal | Carbohydrates: 32g | Protein: 16g | Fat: 11g | Saturated Fat: 3g | Fiber: 4g | Sugar: 7g | Net carbs: 28g