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+ servings

Zucchini Soup

Smooth & silky zucchini soup with eggs, turkey bacon and parsley. Easy and healthy fall and winter food.
Smooth & silky zucchini soup with eggs, turkey bacon, and parsley. Easy and healthy fall and winter food.
Author: Christel Oerum, MS
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4 servings

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 teaspoon pepper
  • ¼ teaspoon salt
  • 4 hardboiled eggs
  • 8 slices low-fat turkey bacon
  • 4 tablespoon 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 Info Per Serving

Nutrition Facts
Zucchini Soup
Amount per Serving
Calories
290
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
3
g
15
%
Carbohydrates
 
32
g
11
%
Fiber
 
4
g
16
%
Sugar
 
7
g
8
%
Protein
 
16
g
32
%
Net carbs
 
28
g
* Percent Daily Values are based on a 2000 calorie diet.