Zucchini and Fresh Mint Cold Soup

 

Zucchini with Fresh Mint | Simple Side Dish Recipe

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Cream of Zucchini Recipe Courgette Kusa Koosa

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Zucchini Mint Garlic Lemon Soup

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Easy & Delicious Zucchini Soup

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VEGAN SUMMER SOUPS (2 WAYS) ⇢ Spicy Gazpacho & Creamy Zucchini

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4 No-Cook Chilled Soups (Weight Loss Recipes)

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In a saucepan on low heat, heat the olive oil and add the garlic and chopped shallots. Add the zucchini and broth. Mix well and simmer for 20 minutes in a partially covered pan. Remove the pan from the heat and stir in the mint. In a saucepan on low heat, heat the olive oil and add the garlic and chopped shallots.

Add the zucchini and broth. Mix well and simmer for 20 minutes in a partially covered pan. Remove the pan from the heat and stir in the mint. Ingredients 2 pounds zucchini, sliced 2 cups water Salt (1 1/2 to 2 teaspoons) 3 cups plain low-fat yogurt 3 tablespoons finely chopped mint Freshly ground pepper 2 tablespoons fresh lemon juice 1 garlic clove.

In a large pan saute the onion in olive oil over medium heat until soft. 2. Add garlic and zucchini and sauté quickly, no more than one minute. 3. Sautee some tofu in olive oil and onion salt until crunchy and top the soup with it.

Alternatively, you can add a block of silk tofu to the soup once it’s chilled and blend it at very high speed. This will thicken the soup and give it a creamy texture. Add salt and pepper and garnish with fresh parsley.

Fresh zucchini is one of many ingredients that makes up this hearty soup. Recipe creator somaluna says, “My mom brought this recipe back from a cooking class in Provence. Pistou is the French word for pesto. This is a wonderful tasting fresh vegetable soup. Try out a complex green gazpacho with fresh produce, or a zucchini buttermilk soup for something tangy and different.

Put your hand blender to work on avocado soup, pea soup, or carrot soup. Refreshing Chilled Zucchini Soup is full of fresh flavors and just the ticket for a summer lunch or light supper. Make this soup ahead and store up to 2 days. 11 of 15.

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Chilled Carrot Soup. Creamy zucchini soup with mint and peas is a great way to enjoy the summer zucchini abundance. This soup tastes really amazing, is very aromatic thanks to the addition of fresh mint leaves, peas add sweetness and freshness. It’s finished with a squeeze of lemon juice, that really brightens this soup up. Heat oil in a medium saucepan over medium heat.

Add onion, garlic, and 3/4 teaspoon salt. Cook, stirring often, until onion is translucent, about 2 minutes. Add zucchini; cook, stirring occasionally, until skins turn bright green, about 3 minutes.

List of related literature:

One of my favorite soups, especially in the summer, is gazpacho.

“Naturally Thin: Unleash Your SkinnyGirl and Free Yourself from a Lifetime of Dieting” by Bethenny Frankel, Eve Adamson
from Naturally Thin: Unleash Your SkinnyGirl and Free Yourself from a Lifetime of Dieting
by Bethenny Frankel, Eve Adamson
Atria Books, 2009

Stir the blanched zucchini and green beans into the soup and heat through.

“Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine” by Martha Rose Shulman
from Mediterranean Harvest: Vegetarian Recipes from the World’s Healthiest Cuisine
by Martha Rose Shulman
Rodale Books, 2007

The soup itself can then be fortified with tomatoes or butternut squash for texture, and plenty of fresh herbs for flavor.

“New England Soup Factory Cookbook: More Than 100 Recipes from the Nation's Best Purveyor of Fine Soup” by Marjorie Druker, Clara Silverstein
from New England Soup Factory Cookbook: More Than 100 Recipes from the Nation’s Best Purveyor of Fine Soup
by Marjorie Druker, Clara Silverstein
Thomas Nelson, 2007

Add the zucchini, peas, and asparagus along with the remaining 3 cups stock or water.

“The Tucci Cookbook” by Stanley Tucci
from The Tucci Cookbook
by Stanley Tucci
Gallery Books, 2012

A combination of feta, scallions, dill, and garlic nicely balanced the zucchini flavor without overwhelming it.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

SERVING SUGGESTIONS These little sandwiches are perfect for lunch or a light dinner with a bowl of soup, such as Roasted Yellow Pepper Soup (page 53) or Chilled Potato and Zucchini Soup with Fresh Tomato Garnish (page 55).

“The Complete Italian Vegetarian Cookbook: 350 Essential Recipes for Inspired Everyday Eating” by Jack Bishop, Ann Stratton
from The Complete Italian Vegetarian Cookbook: 350 Essential Recipes for Inspired Everyday Eating
by Jack Bishop, Ann Stratton
HMH Books, 1997

WHY THIS RECIPE WORKS: Provençal vegetable soup is light and flavorful, featuring seasonal vegetables, white beans, and a dollop of garlicky pistou, the French equivalent of pesto.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
America’s Test Kitchen, 2014

Butternut squash with warm spices like cinnamon, star anise, and cloves makes a perfect fall soup.

“The Scarpetta Cookbook: 125 Recipes from the Acclaimed Restaurant” by Scott Conant
from The Scarpetta Cookbook: 125 Recipes from the Acclaimed Restaurant
by Scott Conant
Houghton Mifflin Harcourt, 2013

Serve with a little olive oil and brown sugar, or purée the squash in a blender with chicken stock and spices, then heat for a creamy squash soup.

“The Doctors Book of Food Remedies: The Latest Findings on the Power of Food to Treat and Prevent Health Problems From Aging and Diabetes to Ulcers and Yeast Infections” by Selene Yeager, Editors of Prevention
from The Doctors Book of Food Remedies: The Latest Findings on the Power of Food to Treat and Prevent Health Problems From Aging and Diabetes to Ulcers and Yeast Infections
by Selene Yeager, Editors of Prevention
Rodale Books, 2008

Add the zucchini/courgette, 2 cups/480 ml of Water, the cinnamon stick, anise, and Coriander and bring to a simmer.

“Newlywed Cookbook: Fresh Ideas & Modern Recipes for Cooking with & for Each Other” by Sarah Copeland, Sara Remington
from Newlywed Cookbook: Fresh Ideas & Modern Recipes for Cooking with & for Each Other
by Sarah Copeland, Sara Remington
Chronicle Books LLC, 2011

Oktay Kutluk

Kutluk Oktay, MD, FACOG is one of the world's foremost experts in fertility preservation as well as ovarian stimulation and in vitro fertilization for infertility treatments. He developed and performed the world's first ovarian transplantation procedures as well as pioneered new ovarian stimulation protocols for embryo and oocyte freezing for breast and endometrial cancer patients.

Mail: [email protected]
Telephone: +1 (877) 492-3666

Biography: https://medicine.yale.edu/profile/kutluk_oktay/
Bibliography: oktay_bibliography

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48 comments

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  • Oh man. I have a date coming over in a couple of days and it will be 95 degrees here. I didn’t want to cook. I’m going to try that spinach avocado soup along with some tabbouli and a charcuterie platter. No cooking!

  • You are SO HEALTHY! I think that is incredible! I would love and want to eat more like you, and feel Great! You are so inspiring. Cant wait for more recipes. Thank you so much for sharing, these are Great recipe ideas ❤

  • Ooooo so creative! I think the spicy tomato soup and the avocado soup would be my favs! How many servings are in each one of those two? It is not listed in the description. Joanna please do a video on hot soups too!

  • For the past week Ive been making these soups. As of right now i already made the cucumber soup and the chick pea soup. I ABSOLUTELY LOVE BOTH OF THEM!! cant wait to make the last 2 😉

  • Joanna thank you so much for sharing these recipes. Honestly, I was a bit skeptical to try them but I just tried the “mint cucumber yoghurt” soup it tastes like tzatziki! It’s in the fridge waiting to be eaten at supper. I can’t wait to try the other 3 recipes. Great work!!

  • why when the guy sold me the machine told me i dint have to cook the food!!! all receipe i see everyone cook 10 minutes before trow in the vitamix????

  • wonderful Joanna I like this even I tried your green smoothie it was awesome..please keep sharing your wonderful tips for loising weight

  • iv always been skeptical of yogurt overall joanna dear https://www.youtube.com/watch?v=QHm4B4YmU-0 tell me what you think of this?

  • This video has great information, but I’m not sure about the best diet plan that I should work with, only because I have never used any. Anyone tried the Fenoboci Diet Plan? I have heard some folks talk about extraordinary things about Fenoboci Diet Plan.

  • I saw the Chickpea soup, and I had all the stuff!!! So I went and made it. I’m eating right now, and it’s SOOO good! It’s like hummus soup, and I LOVE eating hummus by the spoonfull, so it’s perfect for me. It’s so amazing! Thanks, Joanna!:D

  • hiii @joanna i love ur superset videos, i’m a pear shaped lady n doing supersets lower body workout helped me to lose some fat, please upload a workout video for upper body superset to get a good toned upperbody….love u

  • Brava..Very easy.I tried mine just that I cooked it for 4-5 mins directly in water and it also came out very tasty..Here’s the link – https://youtu.be/7Gsea45v8d0.Hope that you check it out and leave a comment.

  • Wow, this just goes to show how easy and versatile it is basically add water + any vegetables you like, then puree. I had no idea it could be so simple, looks great, thanks Joanna!

  • Hi the soups seems delicious. M gonna try all of them. But just wanna confirm can we even use them for dinner? As some of them seems really filling??

  • I’ve always had warm soup for years since I was little of course being the norm so seeing chilled soup and you preparing these looks very appetising and very tasty and never knew you can have chilled soup. The spice tomato looks like a great soup to start off with. Thank you

  • I suddenly want a small, kitchen top, blender. I’ve actually never owned one but I love this idea for quick, healthy meals. I tend to eat too much and sometimes unhealthy for lunch, because I’m admittedly lazy at that time of the day.

  • i tried to make this with zuchinni and cauliflower but after i steamed the vegetables i tried to blend them but my blender would get stuck and not blend them! any help? maybe i steamed them too much and they became too soft? i dont know but the blades would get stuck in the vegetables and not move! i just ended up eating steamed vegetables

  • I got a flu a few days ago & I decided to make this soup today. At first, I was kinda sceptical bc I wasn’t sure weather I’d like the zuchinni but holly shit, it’s sooo amazing Thank you ❤

  • Excellent videography. Your work is never something just slapped together.
    Thank you for sharing your time and talent. And we love how you
    communicate with your voice, your eyes and your hands.

  • Thank you so much for this! Midterms at the school I work at are next week, which means the cafeteria is closed. I was looking for something to bring with me for lunch…and this is the solution!

  • Finally!
    Thanks Joanna!! These soups will prove to be a great help as i want to lose weight!
    They look delicious! I love your workout videos as well!! Thank you so much! ��

  • Wow, I love soup but never enjoy it in the summer because I usually crave raw vegetables when its warm out. This takes care of that craving perfectly! Can’t wait to try them both:)

  • I’m not a fan of cold soup, BUT these look delicious and I might have to give it a go one more time! Also, can you do a kitchen tour? It looks really organized!

  • These are amazing! Hardly can wait for my Caribbean holiday to try these cold soups (it’s freezing here so don’t feel like cold food)

  • I just made this recipe for the first time tonight, and oh my god, was it delicious.:) I think I added too much pepper though ’cause it tasted a bit spicy, but frankly, that only added to the appeal. Thanks so much for sharing!!

  • I love the soup and the recipe but please stop saying Zucchinis, zucchini is both singular and plural. Sorry for being “that guy”. Anyways nice work!

  • WOW i have never ever have chilled soup:D i would love to try this ^^ but first i need to invest a blender ahha THANKYOU for these healthy choice tip ^^ I truely appreciate it:)

  • this is the first time i’ve ever seen someone on youtube making soup purely from steamed veg and no water stock. it’s a great idea. thanks for this! i’m going to make it for my family today. i think it will have much more nutritional value being cooked in this way and be much fresher tasting. yay!

  • wow! this is so easy and so yum. I followed your instructions to the point and my partner loved it. Also, I never realised that the water used to stream the zucchini can also be used as stock to thin the soup. And did you end up uploading that healthy mushroom soup after all? I’m not a big fan of dairy in my food. So please message me the link if you have. Subscribing!

  • I made this and believe me I did not expect that great of a dish but man it was delicious!! Thank u so much its officially going in my books as a regular

  • i personly whould not peal the zucchini cause it is a lot of important nutrients in the peal and also it tastes very good. service the soup with a few small pieces of feta-chees on it or garlic-oil roasted breadcroutons adds a crunshy and flavory taste to it.

  • Great recipe����
    Love zucchini�� Never tried zucchini soup before, this looks really delicious and healthy. Will definitely give it a try.
    Thanks for sharing this awesome recipe��

  • Omg you r professional cook. I have watched lots of videos on YouTube of making soup and others but they don’t give the amount of ingredients and process. Your video have showed details. I love it.

  • I had zucchini soup when I went on a trip to Ecuador. I’ve been searching for it ever since! Can’t wait to try out this recipe!:D In Ecuador they put popcorn in it.

  • Oh my goodness, I just made this and it is DELICIOUS! It comes together so easy and quick. I was seriously shocked how much I liked it. I added basil to it before pureeing it in my Vitamix because I love basil. I can’t wait to eat the left overs tomorrow!

  • 😀 so trying this…really loving what you do and ur recipe sharing ty..green is my fav color too and love when my juices and soups are green:3

  • Great recipe but the garlic and onion came out too strong. I was planning to take this to work, which I will, but I’m also packing breath mints. Next time I well try one garlic and a small onion.��

  • Wowee. Thank you so much Olga. It’s so nice to make something when people say “delicious” it truly is:) I struggle as I am allergic to every spice and black pepper, as well as some nuts. Although I disagree with the diary/meat industry I often eat it as I use cream/cheese for flavour, so thank you for making something simple and easy with very few ingredients and its so cheap to make! xx

  • Hi Olga (i think that what I heard) The soup is really good!!! I also added a little of Cholula hot sauce and it made it even better. I ate the whole think by myself and I feel good. Thanks!

  • A lot of your recipes are deceivingly simple and I think it won’t taste as amazing as you seem to think they do. I’m proved wrong every time lol. Amazingly delicious.

  • Just tried this for lunch and ugh it was the most disgusting thing I’ve ever tasted. Like honestly it was just plain nasty couldn’t even eat it

  • Green is one of my favourite colours, too. It seems quite simple to make, even for someone like me(who does not like cooking at all), but I love soup. So I’ll definitely give it a try. Thanks for sharing: )

  • I eat soup all year long because it’s just so easy and filling and I never get bored of it. But last week so too darn hot to cook so I will definitely try my hand at the gazpacho!

  • Its still surprise me, how a lot of people don’t know about Fenoboci Diet Plan, even though lots of people get good result because of it. Thanks to my buddy who told me about Fenoboci Diet Plan, I have lost tons of weight with it without starving myself.

  • I will look these up in spring… right now we are finally getting some cold weather here… our markets are full of amazing fruits and veggies and I am just craving nice hot things. Nice hot stews and soups. These look good but will save them for a time when cold food seems better… fall is my nice toasty warm time

  • Hi, I tasted this soup in Germany. They sauteed the 3 onions in olive oil, then add garlic, then the zuchinni. After they were well cooked, bleended and add salt and pepper to taste. Almost like yours, it is a delicious soup. Thank you.

  • I love the green look of the soup but honestly I’m really psyched to see a use for my zucchini cores after making zucchini noodles. White soup it is!

  • Hey! This is one of my favorite springtime side dishes because it’s so fast and easy to make! The mint adds a fresh flavor to the zucchini and garlic. Let me know if you made this recipe or if you added your spin to it!