Lemon Mint Zucchini Soup
A refreshing lemon mint zucchini soup with delicate flavors, perfect served warm or cold, ideal for light lunches or summer dinners for those seeking a healthy, vibrant dish.
Ingredients
Instructions
- Cook zucchini in water, broth, mint, savory, and soy sauce for about 4 minutes.
- Transfer solids with some liquid into a processor, puree until smooth, then strain into a saucepan.
- Add wine, lemon juice, and remaining cooking liquid to the saucepan.
- Taste and add bouillon cubes if needed.
- If the soup is too thin, thicken with 1 to 3 tablespoons of cornstarch, moistened with 1 to 3 tablespoons of water.
- Serve warm or cold with a dollop of sour cream or yogurt.
Tips & Substitutions
For a creamier texture, consider adding a splash of heavy cream or coconut milk during the blending process. If you don't have savory on hand, fresh thyme or oregano can be excellent substitutes. Make sure to taste the soup before adding bouillon cubes, as the broth may provide enough saltiness. Pairing this soup with a side salad enhances the meal experience.
Serving Suggestions
Serve the Lemon Mint Zucchini Soup warm or chilled, topped with a dollop of sour cream or yogurt for added creaminess. This soup pairs beautifully with a slice of crusty bread or a light salad for a refreshing meal. For a complete dinner, consider serving it alongside Lemon Yogurt Grilled Chicken for a delightful Mediterranean-inspired feast.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over low heat, stirring occasionally until heated through. If the soup thickens in the fridge, add a splash of water or chicken broth while reheating to restore its consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Mint Zucchini Soup contains roughly 117 calories, with 5g protein, 18g carbohydrates, and 3g fat. It is a good source of protein (11% of the Daily Value). Note that it is relatively high in sodium, at 2274mg per serving (99% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen zucchini for this soup?
Yes, frozen zucchini can be used in this recipe. However, it may contain more moisture, so adjust the liquid ingredients accordingly. Thaw and drain the zucchini before cooking to avoid a watery soup.
What if I don't have cooking wine?
If you don't have cooking wine, you can substitute it with an equal amount of vegetable broth or apple cider vinegar for acidity. Alternatively, omit it entirely if you prefer a lighter flavor.
Can I make this soup vegan?
Absolutely! To make the soup vegan, substitute chicken broth with vegetable broth and omit the soy sauce or use a vegan version. The other ingredients are naturally plant-based.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).