Zucchini & Garlic Soup

Soups are my favorite.  Soups are simple, satisfying and nourishing.  Our family eats soup every day, so I end up making a batch at least a couple times a week.  I mostly make blended soups that focus on one or two main ingredients, usually vegetables.  I have many favorites, but will start by sharing a flavorful soup which mainly consists of zucchini and garlic!  Recipe is from The Kitchn, a daily web magazine.

The mild and delicate zucchini does not get much attention and most would not rate it highly nutritious when compared to say broccoli, however it may surprise you.  Zucchini, also known as a summer squash, is a member of the cucumber and melon family and comes in many varieties.  It contains antioxidants, vitamins (A, B, C, K, folate) and minerals (manganese, phosphorus, iron, magnesium).  It is advised to always prepare zucchini with the skin intact, as it is the most nutrient-dense portion of the vegetable.  I hope you like this soup as much as we do.


4 tbsp butter

1 onion, sliced

4 – 5 large garlic cloves, thinly sliced

3 – 4 medium zucchini, coarsely chopped

4 cups broth or stock (I use bone broth)

Salt and pepper

  1. Melt the butter in a large pot over medium heat. 
  2. Add onion and sauté for about 5 minutes, then add garlic and cook an additional 5 minutes, keep heat low enough not to brown. 
  3. Next add the zucchini and cook until soft. 
  4. Add the broth, reduce heat and simmer for about 45 minutes.
  5. Cool slightly, then blend until creamy. 
  6. Season with salt and pepper to taste. 

This soup tastes even better reheated the next day, after the flavors have melded overnight.