Silky Zucchini Soup

Zucchini Soup

Zucchini soup is a delicious and healthy way to enjoy vegetables, and can be served as a starter or light lunch option.

Allowed for Ideal Protein phases 1 to 3.


  • 1 tbsp. olive oil
  • 2 tbsp. extra-virgin olive oil
  • 1 leek – finely chopped
  • 1 garlic clove – thinly sliced
  • Kosher salt
  • Freshly ground pepper
  • 1½ lb. zucchini – halved lengthwise and sliced 1/4 inch thick
  • 2/3 cup vegetable stock or low-sodium broth
  • Julienned raw zucchini – for garnish


Step 1

In a large saucepan, heat up the olive oil and add the leek and garlic. Season with salt and pepper and cook over moderately low heat – stir frequently, until softened, for about 7 to 8 minutes.

Step 2

Now add the zucchini and cook while stirring frequently, until softened for about 10 minutes.

Step 3

Add the stock and 1½ cups of water and bring to a simmer.

Step 4

Cook until the zucchini becomes very soft, about 10 minutes.

Step 5

Work in 2 batches if necessary and puree the soup in a blender, until it’s silky-smooth.

Step 6

Return the soup to the saucepan and season with salt and pepper.

Step 7

Serve hot or chilled, garnish with julienned zucchini.

Step 8


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