Creamy summer squash soup in under 30 minutes
It doesn’t matter what time of year it is or how high the temperatures rise, give me a warm bowl of some kind of vegetable soup and I’m happy.
Soups have been a big staple in my postpartum diet - especially during my golden month. While you may not be too keen on warm soup during the summer, I really urge you to set aside these feelings and give this creamy zucchini soup a try.
Like most vegetable soups, it’s incredibly easy to whip up - taking only about 20 to 30 minutes total. All you need is a couple of large and tender yellow and green zucchinis (which are easy to find from early to late summer when they’re in season), some garlic, cumin seeds, coconut oil, almond flour (which gives the soup its silky, creamy texture and taste) and salt. That’s it!
I’ve also been on a big lime and cilantro kick this summer, so whenever I have it on hand, I like to top the soup off with a squeeze of lime juice and a pinch of cilantro for a little extra flavor.
Check out the full recipe below.
And as always, don’t forget to let me know your favorite ways to enjoy this recipe in the comments section!
Creamy summer squash soup
Prep Time: 10 minutes | Cook Time: 20 minutes | Yields: 6-8 cups
1 large yellow zucchini, sliced or chopped
1 tbsp coconut oil
2 garlic cloves, thinly sliced
1 tbsp cumin seeds
3 tbsp almond flour (I prefer blanched almond flour but regular works fine too)
3 cups of water
1 lime, juiced (optional)
cilantro (for garnish, optional)
Add zucchini, coconut oil, cumin seeds and garlic cloves to a small frying pan. Sauté on medium heat until zucchini sweats and softens (about 5-10 minutes).
Add salt and almond flour to frying pan and mix well.
Transfer ingredients to a medium sized sauce pan and add water. Bring to a boil. Once boiling, reduce heat to low and cover the sauce pan; allow to simmer for 5 minutes.
Transfer soup to high speed blender and begin to blend on a low speed and gradually increase until soup reaches a puree consistency.
Allow soup to cool. Serve warm with a squeeze of lime juice and a pinch off cilantro (optional)
Note: this recipe can be stored in the fridge, in an air tight container, for up to 4-5 days.