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Zucchini Soup

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Servings 4
Calories 231 kcal


  • 2 Tbsp olive oil
  • 1 red onion chopped
  • 3 garlic cloves minced
  • ½ tsp red chili powder
  • ½ tsp black pepper
  • ½ tsp salt
  • 3 medium zucchini chopped
  • 4 cups water or low sodium vegetable broth


  • In a large pot, heat oil at medium high heat and add onions. Cook for 2-3 minutes until onions are soft and fragrant. Add minced garlic and spices. Cook for an additional 2 minutes.
  • Add chopped zucchini to the pot and mix to insure zucchini is evenly coated with the spices. Cook for 2-3 minutes
  • Add water or vegetable broth and increase heat to high heat. Bring soup to boil and reduce medium heat. Cover and simmer for 15 minutes, until zucchini is softened. Remove from heat.
  • Using a immersion blender, puree soup in pot. Alternatively, a blender can be used to puree the soup. Transfer the soup into the blender and puree in batches. Once pureed, return soup to the pot and turn on stove to medium high heat.
  • Taste and adjust seasoning if needed. Cook for 3-4 minutes or until it comes to a simmer. Remove form heat and serve.


If you make this Zucchini Soup, be sure to snap a picture and tag me @NutritionbyNaz on Instagram!


Calories: 231kcalCarbohydrates: 28gProtein: 5gFat: 14gFiber: 8g
Course: Lunch/Dinner
Cuisine: American Inspired
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