Description

Zucchini crab soup is so delicious, I can’t even say the name without craving it. It’s delicious hot or chilled, and it is a great way to use up the bounty of zucchini in your garden.

Recipe adapted from Skinnytaste

Scale

Ingredients

1/2 small onion, quartered
2 cloves of garlic
3 medium zucchini, skin on and cut in large chunks
32 oz reduced sodium organic chicken broth (veggie is great, too!)
2 tbsp plain Greek yogurt (or sub full fat coconut milk for dairy-free)
Himalayan salt and black pepper to taste

Recommended add-ins:

fresh grated Parmesan cheese (measure in a blue container)
fresh herbs
lemon
jumbo lump crab (a good quality is KEY!)
turkey bacon
olive oil (I used Tuscan oil from The Bodacious Olive )

Instructions

Combine chicken broth, onion, garlic, and zucchini in a large pot over medium heat and bring to a boil. Lower heat, cover, and simmer until tender, about 20 minutes.**For Instant Pot, combine all the ingredients and set to 5 minutes, manual high pressure. After cook time, switch to quick release and follow the rest of the instructions!
Remove from heat and purée with an immersion blender, or in batches in a regular blender. Add the yogurt, and herbs (if using) and purée again until smooth.
Sprinkle with salt and pepper and adjust to taste.
Eat it plain, or squeeze in some lemon and add crab, Parmesan cheese, and drizzle with a delicious olive oil.

Notes

21 Day Fix: My bowl was 2 GREENS (soup) 1/2 RED (jumbo lump crab) 1/2 tsp (olive oil) 1/3 BLUE (Parmesan cheese) herbs and lemon (FREE)

WW Freestyle: soup is ZERO points- don’t forget to calculate if you use “add ins”

Keywords: soup, seafood, crab, low-carb, low-cal, gluten-free, grain-free, lunch, dinner, zucchini