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.


  • 3 large Spanish onions
  • 6 medium zucchinis
  • 2 Tbsp. kosher salt
  • 5 cups water
  • 1 cup quinoa, cooked in 2 cups water (optional)


  1. 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.
  2. 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.
  3. Blend and serve.
  4. Optional: Add in 1 cup cooked quinoa for a more filling soup.
  5. Yield: 6 servings