Easy Recipe
Prep Time
10 minutes
Cook Time
25 minutes

Use either green zucchini, yellow zucchini, or patty pan squash in this recipe. I usually use either yellow zucchini or patty pan, or a mix of the two. The soup turns a bright, beautiful yellow hue, which is very appetizing! I also prefer to use a very flavorful homemade herbed chicken stock in this soup which gives it a deep, rich flavor. You could also use vegetable stock if you are vegan. Our family goes through an entire pot during one meal. If you are cooking for one or two people, you may want to freeze half of it for later. The soup should last in the fridge for up to 5 days.

Read more about this recipe on the blog.

Creamy Summer Zucchini Soup (dairy-free)

3 tablespoons extra virgin olive oil
1 large onions chopped
4 cloves garlic chopped
1 teaspoons ground cumin
6 medium zucchini (about 8 to 10 cups chopped)
6 tablespoons uncooked white jasmine rice
8 cups chicken bone broth (or vegetable stock)
1 bunches cilantro chopped
3 tablespoons freshly squeezed lemon juice
1½ teaspoons sea salt