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Easy Zucchini Soup

This soup is one of my favorites because it's so easy, so quick, and you get a ton of flavor without adding any soup mix or even broth (because let's be real, when a recipe says add chicken or veggie broth, most of the time I just add water). Also, this may not sit well with some of you but sometimes I actually like eating this cold. Feel free to double this recipe and freeze half of it so you can pull it out of the freezer and thaw in place of a veggie side dish on busy nights.


  • 2-3 Tbsp olive or avocado oil

  • 1 onion, sliced

  • 5 cloves garlic

  • 3 medium dark green zucchinis, cut in circles or big chunks

  • 1 Tbsp sea salt

  • 1 tsp freshly ground pepper

  • 1/4-1/2 tsp chili flakes (I like it spicy! I do like 2 tsp)

  • 6- 8 cups water (depends on size of zucchinis)


  1. Chop veggies and feel free to make the chunks big since you're going to blend it anyways. Heat olive oil in a large pot and add onions and garlic.

  2. Sauté for 10 minutes, then add zucchinis. Add spices.

  3. Sauté for another 10-15 minutes or until the veggies start to caramelize a bit, but they shouldn't be too brown or your soup will be brown too.

  4. Add 6 cups of water and cook on medium flame for about 30-40 minutes.

  5. Check to see that the veggies are soft and will blend easily.

  6. Use an immersion blender to mix until everything is combined.

  7. If soup is still really thick, add a bit more water, 1/2 cup at a time. You can always make it thinner, but once you've added too much water you're stuck.

  8. Optional- top with roasted chickpeas to give it a little crunch (like croutons)

  9. Enjoy!

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