One of the greatest aspects about this zucchini soup is that it can be eaten warm, which is great on a cold winter’s day; but it is equally delicious cold, which is fantastic on a hot summer’s day. I like to have my first bowl warm and then eat the leftovers cold, regardless of what time of year it is.
So wherever you are located when you read this page, this recipe should fit the bill for any season of the year.
4 or 5 pounds of organic zucchini (peeled)
2 TBSP oil of your choice (I like walnut, as it gives a slightly sweet taste, but olive is good too.)
Real Salt ™ (optional)
Organic Leeks or onions (optional)
- Peel the skin off the zucchini.
- If you’re using leeks or onions, then chop them up.
- Steam the zucchini and leeks or onions in a steamer.
- Let them cool a touch.
- Then put them in a blender and add a couple tablespoons of oil and Real Salt.
- Blend until smooth and creamy. (Just a minute or two)
- Pour it in a bowl.
- You could garnish it with a sprig of parsley, if you like.
Serve with your favorite steak, meatloaf, burger, fish or chicken dish.
I like it just as well without the onions or leeks, but you can alternate from time to time for a different experience.
You can add pepper, garlic or any other spice you like for a little variety.
The zucchini could be combined with a few other vegetables as well, like tomato, broccoli or cauliflower.
You can also add pieces of shredded chicken or beef after you put it in the bowl, which converts it into main course meal.
If you allow dairy, a little shredded cheese on top would be a nice addition once in a while.
Zucchini is very low in carbs and on the glycemic index (less than 7 grams of carbs in one cup) and it is Paleo/Primal approved, so it is an excellent vegetable for anyone addressing Candida overgrowth, sugar and carb addiction, compulsive overeating, adrenal fatigue, depression, anxiety, insulin resistance, type 2 diabetes, hypoglycemia, or trying to lose weight or watch carb intake.
It is also high in water so it will help keep you hydrated.
Zucchinis are rich in vitamin A, potassium and vitamin C, contain moderate levels of folate and phosphorus, and a minimal amount of a variety of other nutrients like calcium, iron, magnesium, manganese, zinc, niacin, copper and pantothenic acid. Therefore, it may have an anti-inflammatory effect and help protect against numerous health conditions like cancer, heart disease, stroke, high blood pressure and much more.
It is typically available in the grocery store year round, so it’s easy to find whenever you are in the soup mood.
This recipe is easy and quick to make and produces a rich, creamy and flavorful zucchini soup that can be enjoyed anytime of year with your breakfast, lunch or dinner.