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Zucchini Soup
By Serves 4

A perfect use for the bounty of zucchini most gardeners have in the summer months. Make ahead and freeze for a future delicious healthy meal.

Prep Time: 10mm
Cook Time: 35m

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  1. 1 tablespoon extra virgin olive oil
  2. 1 small onion, chopped
  3. 2 garlic cloves, minced
  4. 2 pounds zucchini, diced (about 7 cups diced)
  5. 6 cups chicken stock, vegetable stock or water
  6. ¼ cup basmati rice
  7. Salt to taste
  8. 1 × Freshly ground pepper
  9. 1 × Pinch of cayenne
  10. 2 Tablespoons fresh lemon juice
  11. 1 × For garnish:
  12. 2 Tablespoons chopped chives
  13. 1 small zucchini, sliced paper-thin, tossed with salt and, if desired, lemon juice, and marinated for 15 minutes or longer
  14. 1 × Garlic croutons (optional)

You may also need:

A Pot, Blender, Bowl, Kitchen Knife, Spoon

Nancy says:
You seem to have forgotten to list the curry powder.
1 note here

Step 1:

Heat the olive oil over medium heat in a large, heavy soup pot and add the onion. Cook, stirring, until it is tender, about 5 minutes. Add a generous pinch of salt, the garlic and the zucchini and stir for about a minute, until the garlic smells fragrant. Add the curry powder, stir together, and add the stock or water, the rice and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Taste and adjust salt.

Step 2:

Purée the soup with an immersion blender or a food mill or in batches in a blender, taking care to remove the lid or take out the center insert and to cover with a towel to avoid hot splashes. Return to the pot, heat through, add pepper and cayenne to taste and stir in the lemon juice. Serve, garnishing each bowl with paper-thin slices of zucchini, chopped chives and croutons if desired.

All recipes, notes, or comments contained within the Recipes section of the Smart Living Network are the views or opinions of individual users and do not reflect, in any way, the views or opinions of HelloLife LLC.


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