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Spicy Zucchini Soup
Spicy Zucchini Soup
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Spicy zucchini soup with mint, cilantro, and jalapeño - serve hot or cold!
Ingredients:
  • 4 tablespoons extra virgin olive oil
  • 1 onion, finely chopped
  • 1/2 jalapeño chile (or more to taste, depending on how spicy you would like the soup to be), seeds, stems and ribs removed and discarded, chopped
  • 3 chopped garlic cloves
  • 2 pounds chopped zucchini (skin on), about 5-6 cups
  • 1 1/2 cups chopped day-old bread (or 1 cup rice or cooked or uncooked potatoes)
  • 3 cups chicken broth (use vegetable broth for vegetarian or vegan option)
  • 1 cup water
  • 1/2 cup fresh mint leaves (spearmint), loosely packed, chopped
  • 1/2 cup fresh cilantro, loosely packed, chopped (optional)
  • 2 teaspoons lemon juice
  • Salt, to taste
  • Pepper, to taste
  • Lemon wedges (for garnish), optional
Instructions:
  • In a large pot over medium-high heat, sauté onions and jalapeño in olive oil for 4 to 5 minutes until onions are translucent, but not browned.
  • Sauté the garlic and zucchini in a pan for 3 to 4 minutes, stirring frequently. Season with salt to taste.
  • Combine the bread, broth, and water in a pot and bring to a gentle simmer. Cook on low heat for 20 minutes. Adjust cooking time if using uncooked potatoes.
  • Blend the soup: Take the soup off the heat. Include the mint and cilantro (if preferred). Blend in a blender or food processor until velvety, processing in batches if needed. An immersion blender can also be used.
  • Return the soup to the pot and enhance with a splash of zesty lemon juice, as well as a sprinkle of salt and pepper to your liking.
  • Presentation and serving: Enhance with lemon wedges and fresh mint or cilantro. Enjoy hot or cold. It stays fresh in the refrigerator for up to a week.

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