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Southwestern Zucchini Soup

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


  • 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)
  • 23 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


  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.