800 zucchini soup

Sometimes I just feeling like having a comforting bowl of hot soup even if it is the middle of summer. Last night was one of those nights. This is the perfect summer soup. For one, it can help use up the abundance of zucchini that just seems to be everywhere. Two, even though it’s hot, it is cool and refreshing tasting. It’s smooth, velvety and comforting, but it is also very light.  Go figure…

Zucchini is a great detoxifier and it reduces the heat that collects in the body during summer. It can make you feel less irritable on hot summer days, actually quenches thirst, and reduces edema. So you see, this really is the perfect summer soup!

This soup can be made with either yogurt or kefir. Usually, I like to use a full-fat grass-fed yogurt. For the first time ever, I saw grass-fed kefir in the market, so I tried it and it worked out great here. Kefir has so many great probiotics in it that your stomach and intestines will thank you. It is thought to have 3 times the amount of probiotics as regular yogurt and it also contains a good amount of calcium.

Whenever I make a pot of soup, I toss some Chinese herbs in so that the whole pot gets infused with the properties of my herbs.  I threw some Dang Shen into this pot.  Dang Shen is tonifies the qi, is great for digestion and can help with some coughs.  It’s good for general lethargy, so almost everyone can use it.  If anyone has any questions about Chinese herbs, please feel free to ask.

This soup is easy to make. Take some nice looking zucchini…
800 raw zucchinis

Cut it up and sauté it with some chopped onions…
real 800 zucchini and onion in pot

Add vegetable broth, salt and basil…
800 zucchini and onion in broth pot

Then transfer to a blender or use your immersion blender and whiz it up until it’s velvety smooth. Add yogurt or kefir and blend again…
800 immersion blending zucchini soup

Ladle into bowls…
800 angle large zucchini soup

And feel the summer heat slipping away… Enjoy!
800 zucchini soup

Creamy Zucchini Yogurt Soup
(serves 10)

1/4 cup extra virgin olive oil
5 medium zucchinis, roughly chopped
3 medium yellow onions, chopped
sea salt to taste
1 Tbs dried basil
8 cups vegetable broth
10 oz grass-fed kefir or yogurt

Heat the oil in a large soup pot over medium heat. Add zucchini, onions, basil and salt. Saute, stirring often, about 10 minutes, or until the vegetables start to soften. Add vegetable broth. Partially cover and simmer 25 minutes. Uncover and let cool 15 minutes. Transfer to a blender and puree in batches, or use your immersion blender until the soup is very smooth. Stir in the yogurt and puree again. Taste and add salt if necessary. Ladle into bowls. Enjoy!


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