Zucchini soup is a great way to use up some of your larger zucchini and get kids to eat it! Pair it with zucchini crackers and cheese…lunch is served.
Zucchini just keeps coming.
I’m still working on using up the last of the zucchini from our garden. Sound familiar? You can only make so much zucchini bread!
One nourishing way to use that extra zucchini is in zucchini soup. It is so good! And so simple. Just cook and puree some vegetables in broth. It turns into a creamy, flavorful nourishing soup.
Zucchini is the base. But you can add any vegetables to complement the zucchini.
I like to use the zucchini that gets a little too big for soup. You can’t tell the difference.
Getting ready for fall.
As fall approaches and I think about school…I also think about sickness. Once all of those kids are together the germs start spreading.
Eating zucchini soup during the summer is a great way to build up the immune system ahead of time. Getting your family to consume broth year round is a great idea.
Soup for breakfast.
I eat soup for breakfast most days. I love it when I have leftover soup that I can just grab out of the fridge and eat cold. Zucchini soup is perfect for an easy breakfast or lunch that you don’t have to cook.
It also makes a great dip for raw vegetables or crackers.
Are you struggling to come up with more ways to use your zucchini? Try zucchini soup!
3 medium zucchinis, chopped
1 small carrot, chopped
1 small red onion, chopped
2 cups chicken broth
salt, pepper, garlic powder to taste
1 cup diced, cooked chicken (optional)
- Cook vegetables in broth until very tender, about 30 minutes.
- Add seasoning.
- Puree with an immersion blender or regular blender.
- Return soup to pot, taste and adjust seasoning.
- Add diced, cooked chicken and simmer for 10 minutes.
Here are a few more zucchini recipes you may enjoy:
Zucchini cake with two frostings