1. Food
Send to a Friend via Email
You can opt-out at any time. Please refer to our privacy policy for contact information.

Zucchini Soup

User Rating 5 Star Rating (1 Review)


Zucchini Soup

Zucchini Soup

Fiona Haynes
If you have an abundance of zucchini and you're wondering how to put it to good use, consider making some soup. To counter the hint of Indian spice, enjoy this delicious soup with a swirl of plain low fat yogurt.


  • 2 tsp canola oil
  • 1 1/2 pounds zucchini, cubed
  • 2 medium carrots, cubed
  • 1 medium sweet onion, finely chopped
  • 1 clove garlic, minced
  • 1 tbsp curry powder or garam masala
  • 1/2 tsp cinnamon
  • 4 cups fat-free, low-sodium vegetable or chicken broth


In a Dutch oven or soup pot, sauté vegetables for 8-10 minutes, until slightly softened. Add curry powder and stir well to coat veggies. Cook for 1 minute. Add broth. Bring to a boil, then cover and simmer for 20 minutes.

Allow the soup to cool a little, then, using a blender, puree the soup in batches until smooth.

Serve 6

Per Serving: Calories 65, Calories from Fat 16, Total Fat 1.9g (sat 0.1g), Cholesterol 0mg, Sodium 59mg, Carbohydrate 9.5g, Fiber 3g, Protein 2.8g

User Reviews

Reviews for this section have been closed.

 5 out of 5
zucchini soup is great for dieters, Member joannehull

This soup is very good. It's filling and good for those watching calories and fat. I used chicken broth and the second time I made it, I reduced the cinnamon to less than 1/4 tsp. It makes 3 pints and freezes well. It's pretty, too.

10 out of 10 people found this helpful.

©2014 About.com. All rights reserved.