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+ servings
Summer Soup with peas, carrots and zucchini

Zucchini Summer Soup

This Zucchini Summer Soup is a very flavorful super easy recipe to make. You can add any seasonal veggies and you will end up with a delicious meal!
Course Soup
Cuisine American
Keyword dairy free, gluten-free, lunch, paleo, soup, Special Diet, vegan, vegetarian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people
Calories 191kcal



  • In a large pot over high heat, add olive oil. When the pan and the oil are hot, turn the heat down to medium and add the red onions, carrot, and sweet potato.
  • Cook for about 10 minutes.
  • Add broth and bring it to a boil. Add zucchini, cover and simmer the zucchini for about 6 minutes.
  • Add peas, chickpeas, garlic powder, chili pepper, salt and pepper and cook for about 4 minutes.
  • Taste and add any extra seasonings, if necessary. Serve topped with fresh parsley


  • Use low sodium broth when possible, so you can control the amount of salt added to the soup. 
  • As the zucchini is not peeled, make sure to wash the zucchini before using. 
  • Make sure you dice everything as uniformly as possible so they cook evenly.
  • To store: Store leftover soup in an airtight container in the fridge for up to 5 days. 
  • To reheat: Reheat the soup in the microwave or on the stovetop until hot.
  • To freeze: Freeze the soup for up to 3 months. Make sure you leave space when freezing as liquid expands as it freezes. 


Serving: 1/4 | Calories: 191kcal | Carbohydrates: 26g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 349mg | Potassium: 287mg | Fiber: 6g | Sugar: 9g