Zucchini Jalapeño Soup

The bold flavors of this spicy green soup make it a lot more satisfying to me than the typical veggie soup. Jalapenos, cilantro, and fresh limes combine with the mild zucchinis for a soup that is a bit Mexican-inspired.

I love making a big batch of this to keep in the fridge for quick lunches or as a starter before dinner. It also freezes well, so you can double the recipe and freeze half of it for future meals. I only include one jalapeño pepper in the recipe, but you can taste and add a second if you'd like!

If you'd like to customize this soup, there are plenty of other delicious ingredients you can add to it. Try adding pulled chicken or pork for a heartier entree soup. Chickpeas would also be a great way to add protein while keeping it vegetarian. Charred corn kernels or diced avocado (or both!) would be nice touches.

Loved this recipe? Here are three other Easy Soup Recipes you might like:

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Zucchini Jalapeño Soup

Olive oil
2 1/2 pounds zucchini, sliced
1 large onion, roughly chopped
1 celery rib, sliced
5 large garlic cloves, smashed
1 jalapeño, sliced (remove stem, leaves seeds)
Kosher salt and black pepper
4 cups broth (vegetable or chicken)
4 cups loosely packed spinach or arugula
2 limes, juiced
1 cup loosely packed cilantro (leaves and stems)

To serve: crumbled feta or queso fresco

Heat 3 tablespoons of olive oil in a large pot. Add the zucchini, onion, and celery, and saute 5 minutes, or until soft. Add the garlic and jalapeno. Season with about one teaspoon of kosher salt and a few cracks of black pepper. Add the broth and bring to a boil. Reduce heat and let simmer 10-15 minutes, or until the vegetables are tender. Remove from heat and stir in the spinach greens, cilantro, and lime juice. Let cool slightly, then use a blender to puree in batches until smooth. Taste and adjust seasoning with additional salt and pepper, as needed. Serve with crumbled feta or queso fresco.

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