Zippy Zucchini Soup


Fresh From the Garden


  • 2 tbsp extra virgin olive oil (first cold pressed)
  • 2 large yellow onions, chopped
  • 3 cloves garlic, minced
  • 1 1/2″ ginger root, minced
  • 1″ turmeric root, minced
  • 8 small to medium Zucchini, with skin, chopped
  • 2 large red skin potatoes, peeled and chopped
  • 4 cups chicken stock (low sodium or no sodium)
  • 1 cup whole milk (optional)
  • 1/4 tsp thyme
  • 1/4 tsp rosemary
  • 1/4 tsp basil
  • 1/4 tsp dill weed
  • Sea salt and ground pepper to taste

In a large soup pot, saute onion, garlic, ginger and turmeric until almost browned.  Add all other ingredients and bring to a boil. Reduce heat and simmer for 30-40 minutes. Blend with hand blender until creamy. Serve with sliced almonds as garnish.

Unused portion may be frozen in serving-sized bowls.

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