zucchini soup

Zucchini Soup Recipe: A Light, Nourishing Delight

ByJulia C. Harper

Zucchini soup is a simple yet flavorful dish that makes the most of this versatile summer squash. It’s light, refreshing, and packed with nutrients, making it the perfect meal for those seeking a healthy yet comforting option. Whether you’re looking for a vegan lunch, a low-calorie dinner, or a flavorful side dish, this zucchini soup recipe has you covered. Let’s dive in and explore how to make this delightful soup, step by step.

Ingredients for Zucchini Soup:

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 4 medium zucchinis, chopped
  • 1 large potato, peeled and diced
  • 4 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground cumin
  • Salt and pepper to taste
  • 1 tablespoon lemon juice (optional)
  • Fresh basil or parsley, chopped (for garnish)

Directions for Zucchini Soup:

  1. Sauté the Aromatics: Begin by heating the olive oil in a large pot over medium heat. Add the diced onion and garlic, sautéing them for about 2-3 minutes until they become fragrant and the onion softens.
  2. Add the Vegetables: Toss the chopped zucchinis and potato into the pot, and stir them for another 3-4 minutes. This will help the vegetables release their natural flavors.
  3. Add the Broth and Seasoning: Pour in the vegetable broth and sprinkle in the thyme, cumin, salt, and pepper. Stir well, bringing the mixture to a boil. Once it boils, reduce the heat and let it simmer for about 20 minutes or until the potatoes and zucchini are tender.
  4. Blend the Soup: Once the vegetables are tender, use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, you can blend just half of the soup and leave the rest as-is. If you don’t have an immersion blender, you can also transfer the soup in batches to a regular blender.
  5. Finish and Serve: Taste the soup and adjust seasoning if necessary. For a touch of brightness, add a tablespoon of fresh lemon juice. Ladle the soup into bowls and garnish with chopped fresh basil or parsley before serving.

Recipe Notes:

  • Storage: Leftover zucchini soup can be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the soup for up to 3 months. Let it cool completely before freezing, and store it in a freezer-safe container.
  • Make-Ahead Tip: This soup tastes even better the next day as the flavors continue to develop. It’s perfect for meal prepping or making ahead of time for an easy lunch or dinner.
  • Creamy Version: For a creamier soup, add a splash of coconut milk or heavy cream after blending. You can also stir in some nutritional yeast for a cheesy flavor without the dairy.

Time and Serving:

  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • Total time: 35 minutes
  • Servings: 4-6

Extra Tips to Make the Recipe Perfect:

  • Adjust the seasoning: Zucchini has a mild flavor, so feel free to experiment with spices and herbs. Adding a pinch of red pepper flakes for some heat or a dash of smoked paprika for depth can make a big difference.
  • Add greens: For an extra nutrient boost, throw in a handful of spinach or kale toward the end of cooking, allowing them to wilt and blend seamlessly into the soup.
  • Use fresh zucchini: If you can, opt for fresh, seasonal zucchini. It will give the soup a more vibrant flavor and texture.

How to Serve:

Zucchini soup is perfect on its own, but it pairs beautifully with a slice of crusty whole-grain bread or a light salad. For a heartier meal, serve it alongside a protein like grilled chicken or a tofu scramble. The possibilities are endless!

Kitchen Tools Needed:

  • Large pot or Dutch oven
  • Wooden spoon for stirring
  • Immersion blender (or regular blender)
  • Knife and chopping board
  • Ladle for serving

Nutrition Breakdown (Per Serving):

  • Calories: 150
  • Protein: 3g
  • Carbs: 30g
  • Fat: 6g
  • Fiber: 5g
  • Sugar: 6g

FAQs about Zucchini Soup:

Yes! This soup actually improves in flavor the next day, so it’s perfect for meal prepping. You can store it in the fridge for up to 4 days or freeze it for later.

Absolutely! You can add other vegetables like spinach, kale, or leeks for variety. Just be sure to adjust the cooking time depending on the vegetables you add.

Yes! For a creamier texture, simply add a splash of cream or coconut milk. Alternatively, blend in some cooked potatoes or cauliflower to thicken it up naturally.

Yes, this recipe is both vegan and gluten-free. If you’d like to add protein, feel free to add some cooked beans, lentils, or tofu.

Conclusion:

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