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By Katja Heino 12 Comments
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Southwestern Zucchini Soup

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zucchini soup

My garden is pretty much exploding after the last little bit of rain that we had.  I love going out there in the morning with my little one to see all the abundance that it has to offer.  It’s really important to me that my kids feel a connection to their food source.  The zucchinis and summer squash are out of control this year.  It’s almost comical how big they have gotten.  And that means I have to find things to do with it all.  Today we are having Southwestern Zucchini Soup.

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I love this soup because it is fast, easy, and super savory.  I use homemade bone broth to give it some healing qualities.  I use raw, grass fed milk but you can use whatever milk that you choose if dairy doesn’t work for you.  I have made it with homemade coconut milk , and it was delicious.   I had tons of zucchinis and yellow summer squash so that is what I used.  The lemon and the cilantro add the final zesty touch.  And don’t forget about the avocado.  HEAVEN……Enjoy!

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Southwestern Zucchini Soup

  • Author: Katja from Savory Lotus
  • Yield: 4 1x
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Ingredients

Scale
  • 1 small onion, chopped
  • 3 cloves garlic
  • 3 cups zucchini, chopped into small pieces
  • 1 and 1/2 cups yellow summer squash, chopped into small pieces
  • 4 cups good quality homemade broth (chicken, beef, or veggie)
  • 2– 3 TBS green chilis OR jalapenos, finely chopped (fresh or canned)
  • 1 cup milk (I used grass fed, raw or coconut but you can use any milk that you choose)
  • 1 tsp of cumin powder (like this)
  • 1/4 cup cilantro, finely chopped
  • 3 TBS fresh lemon or lime juice
  • salt and pepper to taste
  • 2 TBS nutritional yeast (for a little bit of extra flavor) (I use THIS ONE)
  • 2 TBS butter, ghee (like this), or coconut oil (like this)
  • avocado slices for garnish

Instructions

  1. Saute onion in fat of choice until translucent and starting to brown. Add chopped garlic and cumin powder and saute another minute or two.
  2. Add chopped zucchini and yellow squash, and saute for 3-4 minutes to soften.
  3. Add broth and green chilis/jalapenos. Cover and bring to a boil. Once it comes to a boil, turn off heat, leave lid on, and allow flavors to meld for 10 minutes.
  4. Add milk, salt and pepper to taste, cilantro, lemon/lime, and nutritional yeast. Serve immediately.
  5. Garnish with avocado slices.

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Filed Under: Soups Tagged With: zucchini, zucchini soup

Reader Interactions

Comments

  1. Jennifer at Momsgotmail says

    July 29, 2013 at 3:41 pm

    Thank you for sharing! I will be trying your recipe for sure. Question, how well does this soup freeze?

    Reply
    • Katja says

      July 29, 2013 at 9:36 pm

      I haven’t tried freezing this soup yet. I have never had a problem freezing soups before so it should be fine. I would make sure not to over-cook the zucchini as it may get mushy. Thanks for stopping by. 🙂

      Reply
  2. Jen says

    August 8, 2013 at 6:09 pm

    I just made this tonight – I was skeptical, but it’s actually quite tasty! I did throw mine in the food processor after it was done to get rid of all the ‘veggie chunks’ and it turned out nice & creamy!

    Reply
    • Katja says

      August 8, 2013 at 9:36 pm

      So glad you enjoyed it!

      Reply
  3. Christine says

    August 26, 2013 at 4:26 pm

    This recipe looks delicious. I didn’t go out to my garden at all for two days, and well…the zucchini are as big as my arms! I think I’ll make this tonight. Thank you!

    Reply
    • Katja says

      August 26, 2013 at 9:41 pm

      yeah…. I need more zucchini recipes too. Ridiculous amount of zucchinis this year. 🙂

      Reply

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