Zucchini-Buttermilk Soup
A creamy zucchini-buttermilk soup with fresh herbs and subtle spice, perfect for light lunches or starter courses for health-conscious diners seeking comforting, flavorful dishes.
Ingredients
Instructions
- In a 1-quart casserole, combine sliced zucchini, sliced onion, water, minced pared potato, chopped fresh Italian parsley, instant chicken broth and seasoning mix, sliced garlic, and powdered mustard.
- Cover and vent.
- Microwave on High for 5 minutes, stirring once until vegetables are softened.
- Pour the mixture into a blender on low speed to puree.
- Return the pureed mixture to the casserole and stir in buttermilk.
- Microwave on High for 30 seconds until hot.
- Serve immediately.
Tips & Substitutions
For a creamier texture, consider adding a splash of heavy cream or using Greek yogurt instead of buttermilk. Fresh herbs like thyme or dill can enhance the flavor profile. If you're short on time, you can substitute fresh zucchini with frozen. Just make sure to thaw and drain excess water before using. This soup is a great starter for a meal featuring Chicken Breasts Almondine.
Serving Suggestions
Serve the soup hot, garnished with extra chopped parsley for a fresh touch. It pairs beautifully with a side of crusty bread or a light salad for a complete meal. For a heartier option, consider serving it alongside Chicken Pie Quick And Easy to balance the flavors and textures.
Storage & Reheating
Store leftover soup in an airtight container in the refrigerator for up to three days. To reheat, microwave in short intervals, stirring occasionally, until warmed through. If the soup thickens, you can add a little water or additional buttermilk to reach your desired consistency. Avoid freezing as the texture may change.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini-Buttermilk Soup contains roughly 481 calories, with 11g protein, 60g carbohydrates, and 22g fat. It is an excellent source of potassium (27% of the Daily Value) and protein (22% of the Daily Value), and a good source of vitamin C and dietary fiber. Note that it is relatively high in sodium, at 666mg per serving (29% of the Daily Value).
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup dairy-free?
Yes, you can substitute buttermilk with a plant-based alternative like almond milk mixed with a bit of lemon juice to mimic the tanginess. You can also use coconut milk for a richer flavor. Just be aware that this may slightly alter the taste and texture of the soup.
How can I make this soup thicker?
To thicken the soup, you can add more minced potato or blend in a small amount of cooked rice or quinoa. Another option is to use a cornstarch slurry by mixing cornstarch with a bit of cold water and stirring it into the soup while it simmers, allowing it to thicken.
What other vegetables can I add to the soup?
Feel free to experiment by adding vegetables like carrots, celery, or spinach for added nutrition and flavor. Just ensure they are cut into small pieces to cook evenly. This soup is versatile and can adapt well to seasonal vegetables you have on hand.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).