Zucchini Soup

to Prep & to Cook

Yields 8 (4 servings × 2)

A perfect use for the bounty of zucchini most gardeners have in the summer months. Make ahead and freeze for a future delicious healthy meal.


Garlic croutons (optional)

2 tablespoons chopped chives

1 small zucchini, sliced paper-thin, tossed with salt and, if desired, lemon juice, and marinated for 15 minutes or longer

For garnish:

2 tablespoons fresh lemon juice

Pinch of cayenne

2 garlic cloves, minced

2 pounds zucchini, diced (about 7 cups diced)

6 cups chicken stock, vegetable stock or water

Freshly ground pepper

1 tablespoon extra virgin olive oil

Salt to taste

1/4 cup basmati rice

1 small onion, chopped


Heat the olive oil over medium heat in a large, heavy soup pot and add the onion. Cook, stirring, until it is tender, about 5 minutes. Add a generous pinch of salt, the garlic and the zucchini and stir for about a minute, until the garlic smells fragrant. Add the curry powder, stir together, and add the stock or water, the rice and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Taste and adjust salt.

Purée the soup with an immersion blender or a food mill or in batches in a blender, taking care to remove the lid or take out the center insert and to cover with a towel to avoid hot splashes. Return to the pot, heat through, add pepper and cayenne to taste and stir in the lemon juice. Serve, garnishing each bowl with paper-thin slices of zucchini, chopped chives and croutons if desired.

Recipe by Sue