Summer Zucchini Soup

  • By Amanda Li
  • 26 Jul, 2016
A great way to prepare zucchini during the peak of summer harvest!


3 tbsp Olive oil
2 Onions diced
2 cloves Garlic, finely minced
2 lbs Zucchini, sliced into ½-inch rounds
3 cups No salt added vegetable broth
3 sprigs Thyme
1 sprig Rosemary
1 ½ tbsp Freshly squeezed lemon juice
To taste Sea salt & freshly cracked black pepper


Step 1
Place a large pot over medium heat. Add oil along with onion, and season with salt. Cook for 10-
12 minutes, stirring occasionally until onion is translucent and slightly golden.

Step 2
Stir in the garlic and zucchini and continue cooking for 5 minutes. Add broth, thyme, rosemary,
and salt, cover and let cook for 15 minutes, until zucchini is fork tender.

Step 3
Remove the pot from heat and using your immersion blender, blend the soup until smooth. Stir in
the lemon juice and adjust seasoning with additional salt or pepper.

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