Winter Warming Zucchini Soup

This nourishing winter soup is packed full of vitamin C, which is a powerful antioxidant that helps your immune system stay strong and vital. Zucchini is also rich in anti-inflammatory properties and is rich in fibre, potassium and magnesium. I love to make a big pot and enjoy this soup throughout the week.

 

Zucchini Soup

Serves: 2-4

Ingredients

  • 3 tbsp olive oil
  • 2 leeks, sliced
  • 6 large zucchinis, sliced
  • 3 vegetable stock cubes
  • water
  • 1 tsp chilli flakes
  • 1 tsp Himalayan salt
  • 1/2 tsp cumin
  • black pepper, to taste
  • 1 bunch parsley, finely chopped
  • crushed walnuts or almond dukka, to serve

 

Method

  1. Heat the olive oil in a large saucepan over a medium heat. Add the leek, and cook for 5 minutes or until they’re golden and caramelised. Next, add the zucchini, chilli flakes, cumin, salt and pepper and cook for 5 minutes.
  2. Add the stock cubes and just enough water to cover vegetables. Bring to the boil.
  3. Reduce the heat to a simmer for 1.5 hours. Add extra salt and pepper, to taste.
  4. Using a stick blender or a food processor, blend the soup until it’s smooth and creamy.
  5. Serve between bowls and garnish with a sprinkle of parsley, crushed walnuts or almond dukka.

 

For plenty more nourishing, warming winter meals, check out my 8-week Program.

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  • Tahlia

    Delicious!
    I have just had my wisdom teeth taken out and made this for myself along with the cauliflower puree (been a life saver)…. after giving my family a taste they have all helped themselves to a bowl it was so good!

    Thank you!

    • I am so glad you did that!!!! How yummy!

      Wishing you a speedy recovery love!!

  • Your place can be valueble for me. Many thanks!…

  • Sophie

    Hi Jessica,

    Just wondering how much boiling water to add – is it just as per the stock cube amount?

    Can’t wait to make this one 🙂

    • Hey Sophie! As per the stock cube and your preference in terms of thickness 🙂

  • Sara

    Hi, Jessica. loving your site. You know you can make zuchinni soup without the stock cubes and it is delicious (less additives). Just fry 2 large onions, add about 10 zuchinni cut in to chunks with enough water just to cover, bring to a boil, add 1 piece of garlic crushed, salt and pepper to taste. Let it cook for about half an hour- 45 minutes, until zuchinni are really soft and flavours have combined. puree. Delicious. freezes beautifully. It’s nice to serve with some grated mozzarella cheese sprinkled in.

  • Kelly

    Can’t wait to try this!!! how many servings does it make?

  • Amrutha Appala

    could you add nutritional facts for these recipes please?

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