Zucchini soup is an excellent healthy alternative to warm winter comfort foods. I like to throw in some quinoa to make it more filling, but you can eat it plain or with toast, too.
This recipe is very simple, and the soup is really all about the delicate zucchini flavor, so if you’re used to cooking with lots of strong spices or artificial soup mixes, you might find this soup bland.
You’ll need onions, zucchini, water and salt. That’s it. Quinoa is optional.
Roughly chop the onions and place them in the bottom of a strong pot with 2 cups of water and 2 tablespoons of salt. Cover the pot and cook on a low heat for approximately 45 minutes, until the onions are translucent.
Wash the zucchinis well, and chop in large chunks, leaving the peels on. Put the zucchini in the post and add 3 cups of water. It’s ok if the water isn’t completely covering the zucchini. Bring the soup to a boil, then turn down to a simmer for approximately 30 minutes. You want the zucchini to be tender but still a nice green color. If you overcook it, the soup will not taste as good.
Remove the pot from the stove, take off the cover and blend it until smooth. You can use a stick-blender, a standing blender or even a food processor.
If you’d like to add in some quinoa, cook it up in a separate pot. In a fine mesh strainer rinse 1 cup of quinoa very well. Transfer the quinoa into a pot with 2 cups of water. Cover. Bring to a boil, then turn down to a simmer for approximately 20 minutes (until all the water has been absorbed). Fluff with a fork. Add to soup.
This soup reheats very well. So keep it in the fridge for a few days, or freeze it and reheat it later on, it’s all good!
- 3 large Spanish onions
- 6 medium zucchinis
- 2 Tbsp. kosher salt
- 5 cups water
- 1 cup quinoa, cooked in 2 cups water (optional)
- Roughly chop onions. Place them in the bottom of the pot with 2 cups water and 2 tbsp. salt. Cover and cook on a low flame for approximately 45 minutes, until translucent.
- Add in chunks of zucchini (unpeeled) and 3 more cups of water. Cover and bring to a boil. Then simmer for approximately 30 minutes, until Zucchini is tender but not mushy.
- Blend and serve.
- Optional: Add in 1 cup cooked quinoa for a more filling soup.
- Yield: 6 servings
What’s your favorite healthy winter soup?
North Miami Beach
Raelene - the asparagus sounds interesting! I think I'll try it with fresh asparagus - thanks for the idea!
Aiala - the dill would go nicely color-wise, too, I imagine!
I use 2 table spoons of chicken soup Osem (no MSG) and 4 table spoons of fresh dill.
Everything mixed together.
The addition of dill adds a very special flavour
Miriam - I like the idea of the two-tone bowls. It sounds very elegant. Thanks for sharing.