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.

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


 
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Zucchini Jalapeño Soup

Ingredients
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

Directions
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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