Ingredients
3 servings
- •1 tablespoon butter, or more to taste
- •1 tablespoon olive oil
- •1 small yellow onion, chopped
- •1 large clove garlic, minced
- •2 large English cucumbers, peeled and thinly sliced
- •2 small zucchini, thinly sliced
- •3 cups vegetable broth
Instructions
- Heat butter and oil in a large saucepan over medium-high heat until butter melts. Add onion and garlic; sauté until translucent, 3 to 5 minutes. Add cucumbers and zucchini; cook and stir until softened, 2 to 3 minutes.
- Add broth and bring to a boil. Reduce the heat to medium-low and simmer until vegetables are tender, 20 to 25 minutes. Purée soup with an immersion blender until smooth.
Nutritional Facts
Per 3 servings
- Calories: 151
- Carbohydrate: 15g
- Fat: 9g
- Fiber: 4g
- Protein: 3g
- Sugar: 5g