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Silky Gingered Zucchini Soup

If someone asked me, “Do you like soup?” my answer would probably be a meh-ish, noncommittal shrug. (I don’t know why someone would ask me if I like soup. Just play along; I’m trying to make a point.)

Generally speaking, I’m not a soup-a- holic.

But then, if I think about it, there have been some memorably delicious bowls of soup in my life. Chicken soup with liver dumplings at the Cafe Savoy in Prague. A homemade Mulligatawny Soup I made with a McCall’s Cooking School recipe card. A green curry eggplant recently in Philadelphia.

So I guess it’s not so much that I don’t care about soup, I just need it to be something out of the ordinary.

I’m more surprised than anyone to find that I’m halfway obsessed with eating soup for breakfast right now. It’s an easy way to make sure I get a dose of veggies in the morning, and because it’s warm and cozy, it fills in for tea or coffee but I can eat it. Bonus! The soup-for-breakfast thing started with an attempt to recreate the eggplant soup from Philly, evolved through the experiments that produced Golden Cauliflower Soup, and have led to my most recent favorite: Silky Gingered Zucchini Soup.

This recipe was developed during my Whole30+Autoimmune Protocol, so it’s compliant with all of those rules, which means it’s free of dairy, grains, eggs, and spices. For what it’s worth, I’ve also kept the fat content reasonable. I’m not afraid of fat, but I’m on also not on the team that thinks paleo requires diving face-first into a vat of lard. There’s enough fat in the recipe to make it taste great, but it’s not overboard.

For those of you who must follow the paleo autoimmune protocol: good news! The ginger and garlic in this recipe give it a bite, so if you’ve been missing the heat of jalapeños or other hot peppers, this gets close. You can adjust the amount of ginger up or down to manage the heat, based on your taste buds. And you will be shocked at how creamy this soup is, without the benefit of dairy or coconut milk. I even tested it with some coco milk added, but it was overkill. It’s silky smooth without the added ingredient. (If you’re a tinkerer, you should also know I tried half broccoli, half zucchini, and it wasn’t nearly as good. I’m working a broccoli-only soup next, but trust me with this one: stick to the zucchini.)

Slurp!

Silky Gingered Zucchini Soup

Prep 10 min | Cook 60 min | Serves 4-6

Ingredients:
1 tablespoon coconut oil
1/2 medium onion, chopped
4 large cloves garlic, peeled
1 teaspoon salt
3/4 teaspoon (mild) to 1 teaspoon (hotter) powdered ginger
1/2 teaspoon ground black pepper (if you’re not on AIP)
4 medium zucchini, about 2 pounds, chopped*
4 cups high-quality chicken broth

*You can cut the zucchini however you like; see photo below for the safest way.

Directions:
1. Heat coconut oil in a large soup pot on medium heat, 2 minutes. Add onions, then smash garlic cloves with the flat side of a knife or the bottom of a glass and add to pan. Stir often and cook until the onions and garlic are soft and golden, but not browned, about 7 minutes. Add salt, ginger, and black pepper; stir to combine.

2. Toss the zucchini into the pot. Stir to coat the zucchini with fat, then cook ’til beginning to soften, about 5 minutes.

3. Add the broth, bring to a boil, cover, and reduce heat to simmer. Let the zucchini cook 45 to 60 minutes until it’s very soft.

4. VERY carefully, purée the zucchini and broth in a blender or food processor, or with an immersion blender. If you’re using a blender, work in batches, filling the canister only halfway and holding a towel over the lid while you purée. Eat immediately, or store in a covered container in the fridge.

Tasty garnishes: My favorite right now is dried or fresh chopped chives. The green tops of scallions are also yummy. You would not be remiss if you drizzled a little sesame oil across the top (but only if you’re not on the AIP).

Lesson Learned #1

It doesn’t matter how you cut the zucchini since you’re cooking it until it’s very soft and then puréeing the bejeezus out of it.  However, zucchini is round, which means it rolls, and generally speaking:

rolly things + sharp things ≠ good things

Here’s what to do: Make sure your knife is sharp. Carefully (1) cut the zuke in half crosswise, then (2) cut those halves in half lengthwise to make half-moon-shaped logs, then place the logs flat side down, and (3) cut into 1/2-inch thick half-moons.

Lesson Learned #2

Use BPA-free containers with tightly fitting lids. This is what happens when your reasonably-priced, BPA-free container from IKEA bounces on your tile floor.

I love these IKEA, BPA-free containers for non-liquid ingredients. But ever since the Zucchini Soup Incident™, I use these more expensive, but more reliable, Rubbermaid BPA-free containers for liquidy things.

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90 Responses to “Silky Gingered Zucchini Soup”

  1. Maggie says:

    I have the same Ikea containers! And I’ve learned Lesson #2 the same hard/messy way lol.

    As a typically non-soup person myself, I hesitated to click on this post but I’m sooo glad I did. It sounds like it passes the “meh” vs. “ahhmazing!” test and I can’t wait to try it :-)

  2. Ruth says:

    I am OBSESSED with soup for breakfast. OBSESSED.

  3. Sara Grambusch says:

    Sounds good. I mostly get my zucchini in pancake form. :) When you cook as much as we do I think the kitchen accident percentage just must be higher!

  4. Holly says:

    Darn it! Oy, I hate kitchen blunders. Two happened to me this week – thought I was using a teaspoon, but it was a tablespoon and then I was using canned coconut and the whole can came out into my bowl all at once, was only supposed to use 1/4 cup. Darn it.

  5. Holly says:

    Yummy! I don’t think I’ll ever have it for breakfast (coffee clash) but I will make it for dinner.

    Soup is sometimes hard for me because it doesn’t fill me up very well and leaves me sort of hanging…plus without bread, how do I wipe clean the bowl and get all of the goodness? I will try this though because it sounds awesome!

  6. Salad wins over soup anyday, but this recipe looks fantastic.

  7. Kim says:

    mmmmm…..making this! I AM a soup-a-holic. I have a delicious recipe for curried zucchini soup, but since (obv) curry != AIP no curried zucchini soup for me. Hoping this will be a good stand-in.

    Glad you are finished with your AIP experiment. It’s a blessing and a curse, no? I didn’t think I would notice a difference. And I didn’t. For the first two weeks.

    Then in weeks three and four, I realized that I was feeling pretty incredible. And when I tried to re-introduce some pretty basic things like seed-based spices, I felt less incredible. I’ve been eating paleo for around 2 years and never got that super-amazingness that everybody else did. Guess I just needed AIP.

    I’m at about 60 days now and I kinda wouldn’t mind eating this way forever if I can always feel like this. Every time I try something new, the super-hero-incredible feeling goes away. Nutmeg!! Seriously? No nutmeg? Cumin? Oy! I miss you, cumin. On the bright side, the chore of re-introduction is such a time suck PITA. AIP for life! :) (Sorry for writing a book on your blog comments.)

  8. HannahMontana says:

    As a soup fanatic and a kitchen gadget-aholoic…I must ask what you recommend for an immersion blender. I am in the market for one, what do you use?

  9. Sarah says:

    Thanks for the recipe. I have a quick question: how can you make the soup super creamy and smooth? Believe it or not, I made soup like this last night — using butternut squash instead of zucchini– and I used the foodprocessor to puree it. It tasted great, but the soup had a sort of sediment (from the squash) throughout. What can I do to make it smoother? Do you recommend straining the soup before you mix it back in with the ginger paste?

    • Mel says:

      The zucchini gives it a creamy texture. Not sure what to say about butternut — it can be kind of grainy. You might try adding some coconut milk — maybe 1/2 cup — when you puree the squash.

  10. Heather says:

    I broke a glass bowl in the sink this week. The fact the it broke in the sink, and thus was easier to clean up, only slightly offset the fact that it was #4 in a dwindling set of 6. :( Will totally make this soup during the next zucchini season!

  11. Kelly R says:

    I can’t wait to try this soup!

    Coming from a family of soup-lovers, I giggled at your first comment about your “meh” feelings toward soup. I bet if you asked my dad what is favorite food is, his response would simply be, soup.

    Perhaps it is b/c I had no idea how spoiled I was growing up with a mom that only served from-scratch soups made with homemade broth and fresh veggies and herbs. I’m still working on altering my favorite recipes (beef & barley and clam chowder) into my paleo lifestyle.

  12. Joanna says:

    Hi Melissa,
    I have been following you for awhile. My 6-yr-old daughter has some health issues, and last week I took her to a naturopath dr., who put her on a soup cleanse for a week, with very specific ingredients. My husband, two younger kiddos, and I are all joining in so she doesn’t feel tortured, but it has been rough. Anyway, your soup recipes are sooooo appreciated….we are feeling the burnout on “squash soup” and “chicken veggie soup,” and your soups, that follow our ingredient list, but that I can use to switch things up a bit are such a lifesaver! So thanks. :)

  13. Lindsay says:

    Just made this and it’s delicious! After about three bites I lost the spoon and drank it from my bowl. Yeah…it’s like that. Thanks Mel!

  14. Olga says:

    Please don’t get my comment wrong, but I think you have a typo in the recipe. Zucchini doesn’t need to simmer in any soup recipe more than 15 or 20 minutes (for cooked soups) to have the proper consistence for soup.
    Is it a typo or is it part of the recipe and there is a reason for it?

    Sorry about the comment and thanks for the recipe. I actually love zucchini either in raw or cooked soups I found it delicious.

  15. Morten G says:

    I have those containers too!
    They do not microwave either but I still love ‘em to bits. I think I’m going to get my mom a couple of sets for Christmas – or maybe before Christmas since they do look a bit crap. But her two million containers with two million different lids always drive me nuts.

  16. Christina says:

    HI Mel, I’ve signed up for my very first Whole 30! I made this soup, and love it. I can’t wait to try it for breakfast! I put toasted pumpkin seeds, toasted sunflower seeds and pine nuts as a garnish. So good. Thanks for all the helpful blogging!

  17. Michelle says:

    This looks and sounds yummy Mel. It’s heading into summer over here in Australia and a tad hot but will definitely mark it down as one to make in winter.
    BTW, have started reading the sandman slim books based on the recommendation on your website. I’m reading Kill the Dead at the moment. Was just laughing at Lucifer wanting to make a movie about himself that would tell the true story and needing Sandman Slim as his bodyguard during production. Soooo funny. Had to thank you for bringing the books to my attention.
    Mich

  18. Elisabeth says:

    At home sick today and craving soup, just three ‘big’ ingredients and a bit of spice made an amazing meal. Thanks for cheering me up.

  19. Jana says:

    That was divine…thank you for the recipe. I served it with a scoop of organic plain yogurt on top, which paleo dieters probably can’t but it was delicious.

  20. Mari says:

    Thanks for this recipe!!! Made it for dinner last night, simple, easy and super YUM!!!

  21. Chris B says:

    Somehow I missed this post until you ran the Lunchbots one today. I dropped one of those BPA-free containers when I took it out of the freezer a couple of months ago. Not only did it have about 4 POUNDS of beef bones I was saving to make stock, but it actually broke into SHARDS when it hit the floor. Since I dropped it onto my bare foot, not only did my middle toe get smashed good, but I also ended up with a deep vertical slice thru the end of the toe too.
    Wish I had had a Lunchbot then … still would have had the smash, but at least no cut!

  22. [...] 6. Any soup that starts with the adjective silky is getting off on the right foot in my book. Silky gingered zucchini soup + winter + fire place = heaven.   Old Favorites 7. I have slowly been building up my tolerance [...]

  23. Jana says:

    Thank you so much for the delicious soup recipe – and I’m not even a Paleo dieter although I’m trying to convince myself. I just would need somebody to cook all those wonderful paleo recipes for me… And I’m from Prague born and raised but now living in CA. So enjoy your trip!

    • Mel says:

      One of the best ways to convince yourself is to just eat some great paleo food and little by little, eliminate the stuff that doesn’t make you feel good. Good luck to you!

      We love Prague so much — we’re hoping to live there for a few years. Really interested to see what it would be like to live in a foreign city and roll with all the surprises and cultural differences.

  24. Eliza says:

    This sounds so great, with so many great comments! I was especially happy when I thought I had found something to use up my ginger – until I noticed the *paste* part. Have you ever made this with fresh ginger??? Thanks!

  25. Lisa Van Damme says:

    Making this now with a little Vadouvan curry added. This will be my breakfast a la Mel this week.

  26. [...] made Melissa’s Silky Gingered Zucchini Soup last week and I think you should too. It’s simple, nutritious and dee-licious. I made [...]

  27. Bree says:

    This has become a regular on our meal list now, especially with the cooler weather. If I don’t have a batch of it already made, I find myself craving it like crazy. I learned my lesson and made a double batch today so I can always have some ready in the freezer. Thank you so much for this recipe! It’s nice to have something easy and delicious to whip up.

  28. Lisa Van Damme says:

    This is my 2nd batch. Oh so good! I subbed a TB of nomnompaleo’s Magic Mushroom Powder for the salt. Divine!

  29. Ari says:

    Totally a tinkerer – made it straight and made it with some frozen spinach added in. I kinda like it better with spinach!

    This is also a must for really good bone broth – the flavor shines.

  30. [...] Silky Ginger Zucchini Soup from Clothes that Make the Girl [...]

  31. Graciela Garcia says:

    I don’t have coconut oil. Is olive oil the same?

    • Mel says:

      Generally speaking, you only want to use olive oil on salads or as a drizzle on cooked foods. Heating olive oil on too high a temperature causes it to oxidate, which can cause inflammation in the body. You CAN use olive oil on very, very low heat… but this soup boils, so that’s high heat.

      You can use clarified, grassfed butter (ghee) instead of coconut oil or animal fat, like lard or tallow… all of which are OK to use on higher temperatures.

      If you really have no choice but olive oil, it’s not the worst thing in the world — but you should definitely investigate other fats for cooking in the future.

      Hope this helps!

  32. [...] can’t wait to make this [...]

  33. [...] THAT END: I made a double batch of gingered zucchini soup to eat in the mornings (from my Tervis, as one does). I subbed out the chicken broth with a [...]

  34. [...] Make Silky Gingered Zucchini Soup from The Clothes Make the Girl. This recipe uses 2 pounds of [...]

  35. Sue says:

    This looks absolutely delicious. I love zucchini in any form. It looks like there may be a typo, though. The ingredients call for 1/2 tablespoon + 1/2 tablespoon coconut oil, but the directions call for making the ginger paste with 1/2 teaspoon oil.

    • Mel says:

      Thanks for catching that! I’ve updated the recipes completely to better reflect how I make it now. I’ve tested and re-tested it a bunch of times for Well Fed 2 (and because I eat it every week), so this recipe is much easier and perfectly delicious. Enjoy!

  36. Aus says:

    I can not wait to eat this soup and induldge for breakfast!!!! Thankyou!!!

    I also have just purchased your book after finishing my first whole30. Just love your book and wish I had it at the start. Just means I’ll have to do another one!

    Just a quick note to let you know your tips are just amazing for food preparation…..I have a 9 month old and feeding me is the hardest part!! We are raising her to eat what we eat so all your tips are going to make it so much easier to feed bub and us!

    Also, Is it possible for you to quote Celsius and grams in your ingredients and instructions? Writing to you from Australia.

    Thankyou again.

    • Mel says:

      Congratulations on completing a Whole30! I’m glad you found Well Fed — it will definitely help you stay true to the Whole30 way of eating without feeling like you’re in food jail :-)

      Enjoy the zucchini soup!

  37. Mary says:

    Wonderful! I used a pressure cooker, with about 1/2 the broth: 7 minutes under pressure. There is nothing I would add to this, very unusual for me!

    • Mel says:

      That must be the fastest soup in history! Glad you liked it… thanks for letting me know and for sharing the pressure cooker tip!

  38. Susan says:

    Found a zuke “club” hiding in the garden this morning – this sounds like a luscious alternative to zucchini bread!

  39. […] chicken thighs in a brine and some beef in to marinate. I made a big batch of Mel’s yummy Silky Gingered Zucchini Soup, and I put on a pot of bone broth to simmer overnight. Plus, I’ve got activated almonds, […]

  40. Mary says:

    Okay, so I just made this twelve days ago, but needed to crank out something quick for dinner tonight (!), so made it using yellow summer squash, gelatinous chicken broth (from the simmered leftovers of a formerly roasted chicken) and added all the last remnants of chicken meat picked off the bones. I did not puree, but instead just mashed it (carefully- very splashy”) with a potato masher. Yum and yum! Obviously, this is a great “template” recipe!

    • Mel says:

      That sounds so tasty! I’ve been making my soup lately with 1/2 chicken and 1/2 beef broth, and it’s really good. I love how many ways you can modify this recipe.

      Thanks for sharing your ideas!

  41. Mary says:

    AND, it is amazing topped with chives and avocado!

  42. cptacek says:

    Thanks for the recipe. I made a quadruple batch and then pressure canned it at 11 pounds of pressure (I’m 1500 feet above sea level) for 75 minutes (pints). Quarts would be 90 minutes. Next time, because of this long processing time, next time I am going to cook the zucchini for a shorter period of time initially.

  43. […] still eating my favorite zucchini soup for lunch every day and making eggs for most breakfasts, but lately I’ve been making these […]

  44. […] eldaði loks kúrbítssúpuna í gær. Uppskriftin er skítauðveld, maður hendir nokkrum niðurskornum kúrbítum í pott ásamt […]

  45. Tania says:

    This is delicious – thank you! Is it freezable ? I’ve got storage containers galore going on ..,

  46. […] Photo & Recipe Courtesy of: http://www.theclothesmakethegirl.com/2012/11/05/silky-gingered-zucchini-soup/ […]

  47. Tanya says:

    What a great recipe! Loved it!! Although next time I might add a 1.5 tsp of ginger as the heat of just 1 tsp was not enough for me (can’t use black pepper as I’m on AIP, day 8). Even hubby loved it, even though he thought it was a cucumber soup :). He hates zucchini and I knew he wouldn’t even try it if I told him the truth. I did fess up half way through the meal when he said he wouldn’t mind having it again. Success!!! Truly yummy and so easy to make. Thanks Mel for another delicious recipe.

    • Mel says:

      HA! The old vegetable switcheroo… love it.

      To amp up the ginger, you might also want to try grating some fresh ginger on top. That should give it a sharper bite.

      Glad you like it! I make it every week and keep waiting to get tired of it, but it hasn’t happened yet.

  48. Tori says:

    Definitely going to try this recipe! As a matter of interest, when you have it for breakfast, what do you have on the side for protein for Whole30? Or does the chicken broth provide enough?

    Thank you! xTori

    • Mel says:

      I usually eat protein (grilled chicken, leftover meatballs, ground beef) mixed with collard greens or spinach and coconut oil as my main dish, then have a mug of zucchini soup on the side.

  49. Jess says:

    Upon finishing making this soup, I had a small bowlful and thought to myself, “this is so good!” Then I ladled out another bowlful and added a drizzle of toasted sesame oil. Oh my, it was amazing!

    This is what I’ll be eating for every meal until it’s gone. Thank you for the great recipe!

  50. Laura says:

    Hi Mel!!
    I am following a very strict elimination diet per the book “Digestive health with REAL food”. I would really like to make this soup but am concerned it would not be as good without the onions, garlic and coriander. Could you make a recommendation for an alternative herb I could use. Ginger is okay, but alas pepper, onions, garlic out (FODMAPS). Thanks, I really appreciate it!

    • Mel says:

      Hi, Laura!

      Sorry to hear about your elimination diet. We’re on one, too — although with different foods — and it’s challenging. Hang in there!

      The original version of this soup didn’t include coriander, so it will taste just fine without it. To add some flavor to replace the onions and garlic, sauté a stalk of celery in coconut oil with the ginger. If you can eat chives, you can sprinkle fresh or dried chives on top.

      I think it will still be good without the onion and garlic — you might want to try a half batch the first time, to make sure.

      Good luck!

  51. Penny Gibson says:

    Hello. Absolutely LOVE your new book. Trying to make this soup for dinner tonight out of WF2. Calls for two cups of chicken but doesn’t say what to do with chicken in the recipe. Puree with the rest of the soup or add at the end?
    Sorry if you have already answered this question.

  52. Gaby says:

    This soup is brilliant! (the version from Well Fed 2) I didn’t have high expectations because zucchini is not my favourite vegetable but the soup is simply amazing. Thanks!

  53. […] Silky Gingered Zucchini Soup: Soups are one of my favorite ways to get extra vegetables without even really thinking about it. This is a favorite of mine for breakfast, but if that’s too weird for you, just eat a small bowl before lunch or dinner, or as a snack. […]

  54. Danielle says:

    I am not much of a soup person, but I love too cook and I am trying to eat healthier, so I decided to try your recipe. I must say that while it was cooking, it had my mouth watering it smelled so good! Thank you for this wonderful recipe!

  55. Kelly says:

    Received Well Fed 2 for Christmas and just cooked up a batch of this soup. It is absolutely delicious! Looking forward to having some with breakfast tomorrow morning.

  56. […] Silky Gingered Zucchini Soup sounds […]

  57. […] still eating my favorite zucchini soup for lunch every day and making eggs for most breakfasts, but lately I’ve been making these […]

  58. Melinda says:

    Holy cats! This is soooo good! Honestly, in seeing the recipe, it isn’t something I would immediately think “Must make this.” But, because I trust you when you say it’s worth it, I made it. My daughter and I are fighting over the ladle. ;)

    Thanks!

  59. Jennifer says:

    I made the soup this evening and it did not turn out that lovely yellow color in your picture. It was deep, chocolately brown–not too appetizing to look at. But it tasted delicious, nonetheless.

    I burnt it–I did not realize that all my broth had evaporated. But it was gone after 45 minutes of simmering. Did I have it simmering too high, do you think? I added some more broth, let it cook a few minutes and then put it in the blender. I didn’t scrape the the charred bottom into the blender.

    But I think the color was from my beef broth. What’s up with that?

    Despite the burning and the off-putting color, it was delicious–and the sesame seed oil is a nice addition.

    How do you think it would do with pork broth?

    • Mel says:

      It definitely turned brown because it was burnt. If all of your liquid evaporated after 45 minutes, you really need to turn the heat down. A simmer should barely, BARELY have a bubble on the surface.

      Yes, pork broth will work.

  60. […] Silky Ginger PB Soup adapted from The Clothes Make the Girl […]

  61. Beth says:

    Made this tonight, delicious! Freshly ground coriander and black pepper made a big difference, I think, in a subtly-flavored soup. The zucchini was quite tender and ready for the immersion blender at 15-20 minutes. A keeper!

  62. Thia says:

    I have to start by saying I don’t like ginger. (positive stuff will come in a minute) I also am just not really a soup eater. I just don’t see the point when there are so many yummy foods to chew. And, I could say it a hundred times more, I don’t like ginger. No ginger snaps, no candied ginger, no ginger. At Penzey’s, in Austin, I could smell the spice blends that had ginger in them before I got near. Nope, not for me. I scoff when the recipe calls for ginger in pumpkin pie. Ewwww… gross.

    So, I made Silky Gingered Zucchini Soup. Why? because I’m crazy, and willing to try things I don’t like, occasionally. I started with half the called for ginger… and after tasting it, while it was in the blender, I sprinkled a whole bunch more in. I don’t know what it is about this soup, but it is fantastic, and not overwhelmingly gingery. Delightful, yummy, warming (on a VERY cold day here in Austin).

    Thank you, Mel, for all your wonderful recipes, and for making me find at least one reason ginger should be in my spice cabinet.

  63. Ladonna says:

    I’m not much of a soup person either. And I’m not a huge fan of green soup.
    BUT this was delicious. So far everything of yours I have tried has been amazing!

  64. […] Soup Tuscan Chicken Soup Ginger Chicken Soup Curried Cauliflower Soup Golden Cauliflower Soup Silky Gingered Zucchini Soup Avocado Soup with Cucumber Gazpacho With Zucchini Pasta Squash & Crab […]

  65. […] Silky Gingered Zucchini Soup (I made mine without the onion and garlic due to Allium intolerance, and added a chopped green apple and a peeled/chopped celeriac). […]

  66. […] 1 bowl gingered zucchini soup (Well Fed 2), ~6 plantain […]

  67. Olga says:

    I made it yesterday and we (2) almost ate a whole pot . . .
    I am just wondering how would it taste with fresh ginger . .

  68. […] the hell out of that. Good in a pinch, but it sure ain’t The Clothes Make The Girl’s Silky Zucchini Soup! Whomp whoooomp, GET YOUR VIOLINS […]

  69. […] It wasn’t going to happen. So I decided that I would have some silky gingered zucchini soup (recipe) with a banana on my way to work. I have started to drink my coffee darker and darker and am […]

  70. Pam Cartwright says:

    I’m new to the blog (and eating) except that my husband (and our home) is vegetarian…and we are in Venice IT this year…so I turn to many places for good veggie recipes for our refined eating regimin..soups fill the bill well for us and oddio – Silky Zucchini & Golden Cauliflower (cavolviore d’oro??!) are truly wonderful! The cauliflower soup is wonderfully filling and ever every so delicious especially. I suspect it’s the coconut oil&milk ‘underlay’ but thanks so much for this contribution.

  71. Guinnevere says:

    Another winner! I topped mine with a touch of butter and fried onion strings. In fact, it was a WF2 night- I also made two kinds of meatballs (Romanian and Turkish), this soup and some duck fat roasted cabbages wedges :)

    Thanks again for all your hard work for us!

    PS- I made this in my instapot (aka my favorite device ever). I also had a hot soup blendtec incident. My partner’s on kitchen duty though :D

    • Mel says:

      100% yes to fried onion strings… that sounds amazingly delicious. Those Romanian meatballs are one of my favorites!

      I made the gyoza balls last night — damn! I forgot how good those are. Add them to your “must try” list :-)

      • Guinnevere says:

        Oh my lord. Gyoza balls and fried cauliflower rice. Best meal I’ve had in a WHILE, even having to grate the cauliflower by hand. Youre such a kitchen genius! I’ve never had a mediocre recipe from you. Even my carb and sugar loving lady raved about this meal :)

        • Mel says:

          WOOT! Glad you’re enjoying the recipes. I’d forgotten about how much I like the Gyoza meatballs, then I made them last week. Holy crow! :-)

          I’ve been eating zucchini soup every day for, like, a year. I just started making it with homemade bone broth, and the flavor difference is amazing.

  72. […] Silky Gingered Zucchini Soup: I will admit I was totally not expecting to like this. I don’t love zucchini and I really […]

  73. Morgyn says:

    I made this soup yesterday and it was FIRE! (For my sister, that means really good!). Thank you so much! I cry uncontrollably when I deal with raw onions so I left them out but kept everything else the same. I think I’ll make a bigger batch and invite friends over next week. Thanks again!!

    • Mel says:

      Ooooo… I want to steal that! “FIRE!” Love it.

      Glad the soup is a hit!

      If you want to try it with the onion, you can just peel the onion and cut it into quarters — less chopping should mean less tears. It will get soft enough to puree, even in big pieces.

  74. […] Spice Slow Cooker Ribs,  Silky Gingered Zucchini Soup, Enchilada Sauce, Chocolate Chili, Savory Breakfast Casserole, Almond Flour Biscuits, Sweet […]

  75. Michelle Gardner says:

    When you eat this soup for breakfast following the whole30 plan, what do you add for your protein?

  76. […] Chops & Dairy/Nut Free Basil-Pesto (finally, it actually got made + eaten tonight) Smokey Roast Zucchini Soup Chocolate […]

  77. Linda says:

    What about storing in glass containers instead of plastic. Food keeps longer, for sure.

  78. […] I visited yesterday had ZERO zucchini’s in stock. I was planning to make Melissa’s Silky Gingered Zucchini Soup to try as a morning meal. With that plan dashed temporarily, I opted for a spinach, onion, and egg […]

  79. Lisa says:

    I was wondering whether this soup freezes well? I would like to make extra if it does.

  80. Melissa says:

    Hi! Getting ready for another Whole30 and have been casting about for a few more standby recipes. Tried this even though I am not a zucchini fan (although my objection is the texture so I figured pureed would solve that problem). Made the soup as directed from Well Fed 2 (with all chicken broth, and included the coriander). Like the soup, has a nice texture, and almost reminds me of a milder version of broccoli soup. But, my soup has a bit of a bitter aftertaste. Is that normal/a zucchini thing? I think not, so wondering what I might have done (did not brown onions or garlic, did a low simmer for 45 minutes and had plenty of moisture left in the soup). Didn’t get out to the dark garden for chives (thank goodness they are finally growing again!) but will try that tomorrow with my breakfast soup. Love your recipes, thanks so much for all that you do.

    Mel in Chicago

    • Mel says:

      Hi, Other Mel! I’m sorry! I don’t know why your soup has an after taste. I haven’t experienced that — but I really like zucchini.

      Anyone else have any idea?

  81. […] of Broccoli Soup | Award-Winning Paleo Recipes | Nom Nom Paleo), Melissa's Silky Zucchini soup (Silky Gingered Zucchini Soup | theclothesmakethegirl) and this roasted carrot soup (Roasted Carrot Ginger Soup {Dairy-Free, Paleo} | Meaningful Eats) […]

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