Zucchini Egg Lemon Soup

Warm up with a bowl of velvety Zucchini Egg Lemon Soup, a Mediterranean-inspired dish that strikes the perfect balance between light and comforting. This silky soup combines tender zucchini, aromatic garlic and onion, and a luscious egg-lemon mixture that adds a bright, tangy flavor while creating a rich, creamy texture—without any cream! Infused with the freshness of parsley and seasoned to perfection, this one-pot wonder is as nutritious as it is delicious. Ready in under 40 minutes, it's an ideal weeknight dinner or an elegant starter for a dinner party. Packed with wholesome ingredients and a refreshing citrus twist, this soup is a must-try for fans of healthy, Mediterranean cooking.

Nutriscore Rating: 74/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

Ingredients

• 3 medium zucchini
• 2 tablespoons olive oil
• 1 medium yellow onion
• 2 large garlic cloves
• 5 cups vegetable broth
• 3 large eggs
• 1 large lemon
• 2 tablespoons fresh parsley
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper

Directions

Step 1

Wash the zucchini and cut them into thin slices or half-moons.

Step 2

Peel and finely dice the yellow onion.

Step 3

Mince the garlic cloves.

Step 4

In a large pot, heat the olive oil over medium heat.

Step 5

Add the diced onion and sauté for 3-4 minutes, or until softened and translucent.

Step 6

Add the minced garlic and sauté for an additional 1 minute, stirring constantly to avoid burning.

Step 7

Add the sliced zucchini to the pot and cook for 5 minutes, stirring occasionally, until they start to soften.

Step 8

Pour in the vegetable broth and bring the mixture to a boil.

Step 9

Reduce the heat to low and simmer for 10 minutes, or until the zucchini is tender.

Step 10

In a medium bowl, whisk the eggs until well beaten and smooth.

Step 11

Juice the lemon and gradually whisk the lemon juice into the eggs. This creates a smooth egg-lemon mixture.

Step 12

Slowly ladle about 1 cup of the hot broth from the pot into the egg-lemon mixture while whisking constantly to temper the eggs and prevent them from scrambling.

Step 13

Slowly pour the tempered egg-lemon mixture back into the soup pot, stirring constantly to create a silky texture.

Step 14

Season the soup with salt and black pepper to taste.

Step 15

Cook the soup for 2-3 minutes on low heat, without letting it boil, to gently thicken.

Step 16

Remove the pot from the heat and stir in the freshly chopped parsley.

Step 17

Ladle the soup into bowls and serve immediately. Optionally, garnish with a sprinkle of black pepper and extra parsley.

Nutrition Facts

Serving size	2139.2 grams (2139.2g)

Amount per serving	% Daily Value*
Calories	1205

Total Fat 54.50g	70%
Saturated Fat 11.60g	58%
Polyunsaturated Fat 6.70g
Cholesterol 558mg	186%
Sodium 9794mg	426%
Total Carbohydrate 138.90g	51%
Dietary Fiber 23.40g	84%
Total Sugars 65.30g
Protein 48.60g	97%

Vitamin D 123IU	615%
Calcium 411mg	32%
Iron 12mg	64%
Potassium 3965mg	84%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.5%

Protein: 15.7%

Carbs: 44.8%