Keto Zucchini Soup

Ingredients:

• 2 tbsp olive oil (or butter)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups zucchini, chopped (about 2-3 medium zucchini)
• 4 cups chicken or vegetable broth (low-sodium, if preferred)
• 1/2 cup heavy cream (or coconut milk for dairy-free)
• Salt and pepper, to taste
• Fresh herbs for garnish (optional, like parsley or basil)

Optional Add-Ins:

• 1/4 cup grated Parmesan cheese (for added flavor)
• 1/4 tsp dried thyme or Italian seasoning
• A handful of spinach or kale (for added greens)

Instructions:

1. Sauté the Onion and Garlic
   In a large pot, heat olive oil (or butter) over medium heat. Add the chopped onion and sauté until it’s soft and translucent, about 5 minutes. Add garlic and cook for another minute until fragrant.
2. Cook the Zucchini
   Add the chopped zucchini to the pot and stir. Sauté for about 5 minutes, letting the zucchini start to soften.
3. Add Broth and Simmer
   Pour in the broth and bring the mixture to a boil. Reduce heat and let it simmer for about 15-20 minutes, until the zucchini is very soft.
4. Blend the Soup
   Using an immersion blender, blend the soup until smooth. (If using a regular blender, blend in batches and be cautious with the hot liquid.)
5. Add Cream and Season
   Stir in the heavy cream (or coconut milk) until combined. Season with salt, pepper, and any additional spices like thyme, to taste.
6. Serve and Garnish
   Ladle the soup into bowls, garnish with fresh herbs, a sprinkle of Parmesan if desired, and a drizzle of olive oil.

Tips:

• For a thicker consistency, let the soup simmer a bit longer to reduce.
• If you prefer it extra creamy, add an additional splash of heavy cream or blend in a bit of cream cheese.