Cream of Zucchini Soup

Ingredients

zucchini 250 g
onion 30 g
potato 40 g
yogurt 40 g
oil 3 g
water 330–350 ml
salt, pepper

Instructions

Sauté the finely chopped onion in the 3 g of olive oil, using a little water to keep the temperature low and protect the fat quality.
Cut the zucchini (with the skin to preserve nutrients) and the potato into cubes. Add them over the onion and stir for 1-2 minutes.
Pour the water (330-350 ml) and add salt. Let it simmer over medium heat for approximately 15 minutes. Zucchini cooks very quickly, so check the potato texture to know when it's ready.
Blend everything with an immersion blender until you get a fine and airy consistency.
After turning off the heat, add the yogurt and freshly ground pepper. The yogurt will provide that creamy note that balances the fluid texture of the zucchini.

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Why did I choose this recipe?

Zucchini is one of the best foods for cellular hydration, having a water content of over 90% and a profile rich in potassium, an essential mineral for electrolyte balance and heart health. This soup is designed to be extremely easy to assimilate, offering a welcome break for the digestive system at the end of the day. I chose to keep the potato to achieve a natural creamy density, which provides a sensation of comfort and satiety without significantly increasing the caloric load. The yogurt added at the end comes with extra calcium and protein, while black pepper stimulates basal metabolism. It's an alkalizing meal that helps regulate blood pressure and eliminate toxins, being perfect for late dinners.

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