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Zucchini Soup With Ginger And Lime

serves 2-4

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2 tablespoons unsalted butter
3 shallots, sliced
salt and pepper
1 thumb ginger, minced
3 medium zucchini, thinly sliced
3 cups low-sodium vegetable broth
2 tablespoons fresh lime juice
1 teaspoon lime zest
1/2 cup half-and-half


prep: 5 minutes
total: 25 minutes


grater or zester
large saucepan
immersion blender (or regular blender)


1. Prep all the ingredients. Melt the butter in a large saucepan over medium heat. When the foam has subsided, stir in the shallots, sprinkle with salt and pepper, and sauté until soft, 4-5 minutes. Stir in the ginger and zucchini and cook for 1-2 minutes to combine flavors.

2. Pour in the broth and lime juice and bring to a boil. Lower the heat and simmer until the zucchini is softened, 5-7 minutes.

3. Take the pan off the heat and stir in the zest and half-and-half. Purée the soup with an immersion blender, and add salt and pepper to taste.
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