Creamy Zucchini Soup with Feta and Oregano

Why This Is Strictly Keto

Cream soups are usually thickened with flour or potatoes. Here, zucchini, feta and heavy cream create the velvety body, so there is no flour, no potatoes and no cornstarch — just vegetables, cheese and cream.

Ingredients

• 1 tablespoon butter
• 2 tablespoons avocado oil
• 1 medium onion (about 4 oz / 115g), chopped
• 2 lb (900g) zucchini (about 2 medium), trimmed and sliced
• 1 teaspoon dried oregano
• 1 clove garlic, minced
• 2½ cups (600 ml) vegetable or chicken broth
• 4 oz (115g) feta cheese, crumbled
• 1/2 cup (120 ml) heavy whipping cream
• Sea salt and freshly ground black pepper, to taste
• To garnish: fresh oregano leaves, a drizzle of cream, cracked pepper

Instructions

1. Sauté the onion: Heat the butter and avocado oil in a large saucepan over medium heat. Add the onion and cook until soft and translucent, about 5 minutes.

2. Add the zucchini: Stir in the zucchini and oregano, season lightly with salt and pepper, and cook, stirring often, until the zucchini begins to soften, about 5 minutes.

3. Simmer: Add the garlic and cook 1 minute. Pour in the broth, partially cover, and simmer about 25 minutes, until the vegetables are very tender.

4. Blend: Add the feta and blend with an immersion blender until silky smooth (or blend in batches in a countertop blender, venting the lid).

5. Finish: Stir in the heavy cream and simmer a few minutes. Taste and adjust the seasoning, thinning with more broth if desired.

6. Serve: Ladle into bowls and garnish with fresh oregano, a swirl of cream and cracked pepper.

Nutritional Info (per serving, approximate)

Tips

• Feta is salty — taste before adding extra salt.
• To freeze, portion the soup before adding the cream and feta, then stir them in after reheating.
• Serve as a light main course or as a starter.
• For a dairy-light version, swap the cream for full-fat coconut milk.