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!Just because it is summer doesn’t mean you have to stop eating soup, right? Some people may think summer is not a time to have soup but I like to continue to eat soup all year long. If people from very tropical countries like in northern Brazil where it is summer all year think this way, they never would have soup in there lives, correct? For me, you can have light and fresh soups in the summer and hot and spicy soups in the winter.

Soup is one of my favorite meals and it has been about two months since I last made soup. I missed it a lot because my husband and I used to have soup at least two times a week during fall and winter. You can see how much we love soups of all kinds.

So, today I am bringing a light fresh soup for summer. 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 for your busy week days.

MY OTHER RECIPES

About the recipe:

You have to be very careful with the cooking time because zucchini cooks very fast and if you don’t pay attention, your zucchini can be very soggy. So, cook the harder veggies first and then add zucchini. Peas and chickpeas will be added at the end because both are already cooked. And voila, you will have a fresh and delicious soup to enjoy even on the summer!

For more delicious soup recipes, you can visit my Soup Pinterest Board!

Zucchini Summer Soup

Yield: 4 people

Prep Time:

10 mins

Cook Time:

25 mins

Total Time:

35 mins

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!

Print Recipe

4.5 from 8 votes

Ingredients

US Customary - Metric

• 2 tablespoons extra virgin oil
• 2/3 cup red onion — chopped
• ½ cup carrot — diced
• 1 cup sweet potato — diced
• 4 cups low sodium vegetable broth
• 1 cup zucchini — diced
• ½ cup frozen peas
• ½ cup chickpeas
• 1 teaspoon garlic powder
• A pinch of chili pepper
• Salt and pepper
• 2 tablespoons chopped fresh Italian parsley

Instructions

1. 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.
2. Cook for about 10 minutes.
3. Add broth and bring it to a boil. Add zucchini, cover and simmer the zucchini for about 6 minutes.
4. Add peas, chickpeas, garlic powder, chili pepper, salt and pepper and cook for about 4 minutes.
5. Taste and add any extra seasonings, if necessary. Serve topped with fresh parsley

Course: Soup

Cuisine: American

Keyword: dairy free, gluten-free, lunch, paleo, soup, Special Diet, vegan, vegetarian

All text and images © Olivia / Primavera Kitchen.

Nutrition Information

Amount per serving (1/4) — Calories: 191, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 349mg, Potassium: 287mg, Carbohydrates: 26g, Fiber: 6g, Sugar: 9g, Protein: 6g, Vitamin A: 154%, Vitamin C: 18%, Calcium: 4%, Iron: 10%

If you make this recipe, please don't forget to snap a photo and hashtag it #primaverakitchen. I really want to see!

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