They say in the South that you should never leave your car unlocked in the summer or someone will leave a ton of zucchini on your seat to get rid of it. Zucchini may be plentiful, but by making this crowd pleasing, customizable soup, you’ll use it up in no time. This zucchini soup is light, lean, and broth-based, and by adding toppings such as lean proteins or hearty grains, you can round this out as a complete meal.
Summer Zucchini Soup
Makes 4 servings
Ingredients:
- 3 cups chicken or vegetable stock
- 1/2 white onion, chopped
- 2 tablespoons olive oil
- 1 large zucchini, peeled
- Salt and pepper
- Optional 1 medium potato
Topping options:
- Chick peas
- Tomatoes
- Kale
- Herbs
- Chicken
- Quinoa
- Wild rice
Directions: Add onion and olive oil to a large pot over medium heat. Sauté until the onions become translucent. Peel and chop one large zucchini and add to pot. (Note: For a creamier soup, peel and chop one potato and add now.) Pour stock into pot and simmer for 5 minutes. Check to see that zucchini is soft by piercing it with a fork. Blend with an immersion blender. Season with salt and pepper.
Add toppings as desired.
Carlene Thomas RDN,LD is a dietitian nutritionist and healthy living blogger on Healthfully Ever After.
