If you’re looking for a healthy soup that’s loaded with flavor, you’re going to love this zucchini soup.
Inspired by Mom
The recipe is inspired by my mom who is known for her soups. Whenever Mike and I visit her in Minnesota, she always has a new soup or two waiting for us. I was skeptical when she said she had made zucchini soup. It sounds healthy, which is good, but I wondered if it would be kind of bland.
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The Secret Ingredient
This soup is far from bland. My mom told me her secret ingredient that boosted the flavor of this soup to another level.
It gives the soup an unexpected kick that will keep you coming back for more.
This soup is also so smooth and creamy in texture, but it’s 100% dairy free. I thank my Vitamix for always helping me create this type of smooth consistency with soups. You can also use an immersion blender to get this consistency.
I like to drizzle this soup with olive oil and the Vudoo Seasoning by Spice Merchants.
Food Styling Tip: Be sure the soup is hot when you drizzle the olive oil on top. Then, use a knife in an “S” formation to create some swirls with the oil. This technique makes for a very pretty presentation.
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- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon black pepper
- 1 teaspoon fresh ginger
- 3 large zucchini, chopped
- 4 cups low sodium chicken broth
- Optional: Olive oil for garnish
- Optional: Chopped cilantro for garnish
- Optional: Voodoo Seasoning by Spice Merchants
- Sauté the olive oil, onion and garlic over medium heat for a couple of minutes.
- Add the pepper and the ginger and continue to stir.
- Add the zucchini and the chicken broth.
- Bring to a boil, then reduce heat to a simmer until zucchini is softened, 45 minutes or so.
- Using a Vitamix or immersion blender, puree the zucchini until the soup is creamy and smooth.
- Garnish with pepper, olive oil, cilantro or other seasonings of your choice.
All images © Regan Baroni 2017.