Creamy Zucchini Soup

I made this comforting and creamy Zucchini soup on a rainy day. We had it with garlic bread. I am trying to make healthy soups every Friday night for dinner which leaves us feeling light and filling. I was on a spree looking for a variety of soup recipes for our Soup Fridays. I landed upon various soups with zucchini and this is my personalised version which is simple and made with basic ingredients.

Ingredients (Serves 2)

Zucchini - 2 large ones

Onion - 1 medium sized

Butter - 1 tablespoon

Vegetable broth/ Chicken broth/ Water - 2 cups

Dried herbs - 1 teaspoon (optional)

Frozen corn - 2 tablespoons

Milk - 1/2 cup

Shredded cheese for garnishing (optional)

Directions

In a saucepan or a pressure cooker, heat the butter and add the chopped onions. Saute them for about 2 minutes until they turn translucent. Add the finely chopped zucchini pieces and the frozen corn and saute for another two minutes. Add salt and pepper to taste.

Add the broth or water and bring it to a boil. Then add the milk and simmer for about 10 minutes until the zucchini is well cooked. If using a pressure cooker cook unitl one whistle. Mash all the ingredients together. Alternatively, you can cool the ingredients and blend them. Since the zucchini is already cooked, it is better to just mash it and retain a few bite sized pieces.

Add the dried herbs(I used dried oregano) if using and stir again. Simmer for 3 minutes. Remove from the saucepan. Ladle into soup bowls and add some shredded cheese on top!

Serve with bread!