Get my newest recipe via email:

Easy Zucchini Soup and other Zucchini Ideas

Well, I guess since zucchini is green it falls into the category of greens–farmer John did say there would be lots of greens in our CSA farm share boxes. This is the third week straight we found zucchini in our boxes. No complaints here. Here’s an easy zucchini soup and other zucchini ideas.

We got Roman varietal zucchini in our boxes, Costata Romanesca have more substance and real flavor than run-of-the-mill green zucchini. This easy Zucchini Soup is delicious both piping hot and chilled. And check out my short list of zucchini recipes–all wonderful.

JUMP DIRECTLY TO RECIPE

More Zucchini Ideas:

Best idea: Use an immersion blender to puree the soup. It stands right in the soup pot and eliminates the muss and fuss of transferring hot soup to the blender and the hot soup exploding out of the blender. An immersion blender is a purchase worth every penny.

Make it a fabulous week–get in the kitchen and cook something delicious!

Thanks for being here. To get my latest recipe posts and exclusive monthly newsletters, subscribe here.

For more vegetarian recipe ideas, peruse my Pinterest boards.

Find daily vegetarian and healthy living ideas on my Facebook page.

Follow me on Instagram! It’s my favorite!

This post contains Amazon affiliate links. If you purchase a product via my link, it doesn’t cost you anything and I earn a tiny commission, which helps defray the costs of Letty’s Kitchen blog. Thank you for supporting Letty’s Kitchen.

0 from 0 votes
Easy Zucchini Soup
Prep Time
10 mins
Cook Time
15 mins
 

Simple flavorful easy zucchini soup with cilantro. Makes 4-6 servings.

Course: Soup
Cuisine: Vegetarian
Keyword: soup, zucchini
Servings: 5 servings.
Author: Letty Flatt
Ingredients
  • 1 tablespoon avocado or grapeseed oil
  • 1 onion , chopped
  • 2 cloves garlic , minced
  • 5 cups zucchini
  • 3 cups veggie broth
  • 1/4 cup cilantro , basil or parsley leaves
  • Dash cayenne pepper
  • fine sea salt
  • 1/2 cup crumbled cotija cheese , optional
  • 1/4 cup lightly toasted pumpkin seeds , optional
  • Avocado slices , optional
Instructions
  1. In a large saucepan, heat the oil on medium heat and sauté the onion and garlic for about 5 minutes. Add the zucchini and the broth, cilantro and cayenne. Cover and simmer 10 minutes, until the zucchini is soft. 


  2. Puree in a blender, or with an immersion blender. Season to taste with sea salt and more cayenne.

  3. Serve garnished with garnishes of crumbled cheese, pumpkin seeds or slices of avocado, if you wish.
Recipe Notes

Cotija cheese is a Hispanic-style cheese--somewhat salty and doesn’t really melt--you may substitute any cheese you want. Vegans--just skip the cheese.

I took this photo at an outdoor market in Mexico. Order squash blossom quesadillas and the señora makes them right then and there in front of you.

Squash Blossoms on the Grill

Squash Blossoms on the Grill

2 comments

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.