Summer is finally here, and what better way to celebrate the season than to create fresh and delicious recipes using the best ingredients available? Zucchinis are in abundance during this time of the year, and this green squash is a versatile ingredient that can be used in soups, salads, or even as a side dish for your barbecue. In this blog post, we will introduce you to a recipe that will let you savor the best of zucchini season – a refreshing, dairy-free zucchini soup that’s perfect for hot summer days.
Zucchinis are low in calories and high in nutrients, making them a great addition to any diet. This zucchini soup recipe highlights the natural flavors of the vegetable while also imparting a light and refreshing taste. To start, gather your ingredients, which includes diced zucchinis, garlic, onions, vegetable broth, and fresh herbs like thyme and basil.
Begin by heating a pot with a tablespoon of oil then sauté a diced onion and a minced garlic clove for about 5 minutes or until golden brown. Add your diced zucchinis, a pinch of salt, and black pepper and sauté for another 5 minutes. Pour in your chicken/vegetable broth, bring the mixture to a boil, then lower the heat and let it simmer for about 20 minutes or until the zucchinis are tender.
I chose to use a mix of ghee and olive oil for this recipe. If you don’t have ghee at home and can’t find it in your area, you can use just olive oil or substitute the ghee for regular butter. But if you do have a good amount of butter on hand, I’d recommend clarifying it at home to make your own ghee. It’s a fun project and it’ll give your zucchini soup a hint of nuttiness.
Most zucchini soup recipes usually contain cream and cheese, but in this recipe, we will show you how to make a healthier version without the need for additional dairy products. The secret to this rich and creamy soup is the starchy potatoes that are blended in to thicken it. Here’s what you need to make this healthy and hearty zucchini soup recipe.
Once the zucchinis are cooked, turn off the heat and let the mixture cool down a bit. You can puree the soup in a blender or with an immersion blender until it reaches a smooth consistency. Return the soup to the pot, then pour half a cup of coconut cream to give your zucchini soup a creamy texture. You can also add freshly chopped herbs like thyme, basil, or parsley to add a burst of flavors.
The final step is to serve the soup in individual bowls and garnish it with your favorite toppings like freshly ground pepper, croutons, or additional herbs. You can also drizzle a tablespoon of olive oil on top to add a touch of richness to the soup.
First, let’s gather your ingredients:
- 1 tablespoon ghee
- 2 tablespoon olive oil
- 2 medium onions, diced.
- 6 celery stalks, diced.
- 5 garlic cloves, minced.
- 4 medium zucchini, diced.
- 2 carrots, diced.
- 4 medium potatoes, diced.
- 2 cups of chicken broth
- 1/4 teaspoon Black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon turmeric powder
- 1 teaspoon ginger powder
- 1/2 cup of cilantro, chopped.
- 1/2 cup of parsley, chopped.
- 1/4 cup of shaved parmesan
- In a pot over medium heat add the ghee and olive oil.
- Add the onions and sauté for 6 minutes.
- Add the celery and sauté for 5 minutes.
- Add garlic and sauté for another 5 minutes.
- Add the rest of the vegetables and chicken broth and cook until the potatoes are soft.
- Set aside to cool down and then use an immersion blender to purée the soup to your desired consistency.
- Once the soup has been plated, sprinkle it with cilantro, parsley and shaved parmesan
How Do You Thicken Zucchini Soup
This zucchini soup recipe doesn’t require a roux or slurry in order to thicken it. Instead,potatoes are added to the soup and are blended into the broth until smooth and creamy. This makes the broth nice and thick without the need to add anything extra.
What to serve with zucchini soup?
Zucchini soup can be served on its own but I’d suggest dipping some crusty bread, such as a toasted sourdough or your favorite crackers in it. You could also top this soup with homemade croutons made from leftover sandwich bread or even cornbread, which I always make too much of around the holidays.
Store in an airtight container and refrigerate for up to 3 days or in the freeze for up to 3 months.
Health Benefits of Zucchini
As reported by Healthline, zucchini is rich in nutrients, high in antioxidants, aids in digestion, can improve heart health and reduce blood sugar levels and more. So feel good about eating this soup.
This refreshing zucchini soup recipe is perfect for those hot summer days when you want something light, yet satisfying. Whether you’re entertaining guests or just cooking for your family, this recipe is easy to follow and customize to your liking. You can add more vegetables like carrots or spinach, or swap the coconut cream for almond milk to create a different variation of the soup. With its bright green color and velvety texture, this zucchini soup is a delicious and healthy way to enjoy the best of zucchini season.