Fresh herbs like mint and cilantro create a mouth-watering base for this soup.

Zucchini Soup2

Zucchini Soup2

Zucchini Soup

Angie Halten
If you grew lots of zucchini then this is a great recipe to use it up. This soup is usually eaten hot but its tastes just as great served cold.
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Servings 6


  • 4 Tbsp olive oil
  • 1 onion finely chopped
  • 1/2 jalapeno pepper seeds, stems and ribs removed, chopped
  • 3 garlic cloves chopped
  • 2 lbs zucchini skin on, chopped
  • 2 potatoes peeled & cubed
  • 3 cups GF chicken or vegetable broth
  • 1 cup water
  • 1/2 cup fresh mint leaves loosely packed & chopped
  • 1/2 cup fresh cilantro loosely packed & chopped
  • 2 tsp lemon juice
  • Salt and pepper to taste


  • Heat the olive oil in a large pot over medium-high heat, and sauté the onion and jalapeno's for 4-5 minutes until the onions soft. Then add the garlic, potatoes and zucchini and sauté for another 3-4 minutes, stirring often. Add broth, water, and bring to a simmer to 20 minutes.
  • Remove from heat. Add the mint and cilantro. Purée in a blender or food processor until smooth. Return the soup to the pot, and add the lemon juice, salt and pepper to taste.
  • Garnish with lemon wedges and sprigs of mint or cilantro.
Tried this recipe?Let us know how it was!
See also  Butternut Squash Soup


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