Creamy Ginger-Citrus Zucchini Soup

Now that it’s officially summer I have a lot more time to cook & play around with creating new recipes so I’d like to kick off the beginning of what I hope to be many summer-themed recipe posts with one of recent favorite go-to recipes. I’ve made this zucchini soup three times now & each time I’ve finished the entire batch within two days. Last time I finished it within one day. Ok make that one sitting. Although I could argue that it was technically two sittings considering I sat & ate one bowl full then got up to fill my bowl with the remainder of the soup & then I sat again to eat a second bowl. One sit plus one sit equals two sits. And one batch in two sits is the sign of a good recipe.

Creamy Ginger-Citrus Zucchini Soup

zucchini soup

Time: 50 minutes – 1 hour total

Makes: About 2-3 servings


  • 4-5 cups zucchini; chopped into semi-circles (about 2-3 large zucchinis or 4-5 medium/small zucchinis)
  • 1/2 an avocado
  • Juice from 1 lime
  • Juice from 1/2 an orange
  • 1/2 – 1 teaspoon of powdered ginger (can substitute fresh ginger)
  • sea salt to taste

Kitchen Tools:

  • Medium pot
  • Steamer basket
  • Food processor or high-powered blender
  • Large bowl
  • Spoon
  • Measuring cup
  • Teaspoon


  1. Begin boiling about 3-5 cups of water in medium pot (to steam zucchini)
  2. Peel about half the skin off of the zucchini prior to chopping by peeling about every other section into stripes (see pictures below). This step is optional – you can leave all the skin on but removing most of it does result in a creamier soup
  3. Slice each zucchini down the middle, lay flat, & then chop into small semi circles
  4. Once water is boiling, place chopped zucchini in steamer basket on top of boiling water, cover, & turn down to simmer for 15-20 minutes
  5. Remove pot from heat & place steamed zucchini in large bowl to cool
  6. Let zucchini cool for at room temperature for about 5 minutes, then sprinkle with a layer of sea salt & place in the fridge to cool for at least 30 minutes
  7. After zucchini is cool place the zucchini in the food processor (leaving behind the excess water that was released into the bottom of the bowl, due to salting)
  8. Add avocado, lime, orange, ginger + sea salt & blend until creamy
  9. Taste & adjust quantities of lime, orange, ginger & sea salt if needed to suit your preferences

Side Notes:

  • It’s best that the zucchini is cool prior to blending so you might want to let the zucchini sit in the fridge longer than 30 minutes. It also might help to prepare/steam the zucchini the morning or night before preparing this dish & then allowing it to cool all day or overnight in the fridge.
  • Feel free to double or triple the amounts & blend/steam in a couple batches to make enough to last all week or for a larger amount of people!




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