Summer Zucchini Soup

As zucchini season is coming to an end, you might be like us and have an abundance of fresh zucchini you don’t know what to do with. This vegan, gluten-free soup is just what you need to end the summer on a high note. It’s a one-pot, simple dish that will leave you glowing and full. The potato eliminates the use of any dairy and gives the soup a creamy consistency that will leave you satisfied.

Summer Zucchini Soup

It's a one pot, simple dish that will leave you glowing and full. The potato eliminates the use of any dairy and gives the soup a creamy consistency that will leave you satisfied.

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Servings 4

Ingredients

  

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• 4 medium zucchini diced
• 1 small potato peeled and medium diced
• 1 small onion medium diced
• 1 tbsp avocado oil
• 3 cloves garlic chopped
• 1/2 bag baby spinach
• 3 cups vegetable broth
• 2 tsp italian seasoning
• 1 1/2 tsp kosher salt
• Fresh cracked pepper

Gremolata topping

• 1 bunch chopped fresh parsley
• Zest from 1 lemon
• 2 garlic cloves minced

Instructions

 

• In a large dutch oven, heat avocado oil over medium heat. 
• Add diced zucchini, potatoes, onion, and garlic. Saute for 10 minutes until the onions become translucent. 
• Add in the baby spinach and stir until the spinach has wilted.
• Next add the vegetable broth, Italian seasoning, kosher salt and fresh cracked pepper.
• Bring to a boil and simmer for about 25 minutes, until the potatoes are tender.
• Using an immersion stick blender or regular blender (but be careful because soup is hot), blend until you reach a creamy consistency. If you like a thinner soup, add a little extra vegetable broth while pureeing the soup.
• Top with gremolata mixture, a drizzle of good olive oil and a sprinkle of sea salt. Enjoy!

Created by Chef Carrie Dearden