This Mexican Zucchini Soup is light, creamy, and packed with flavor! The star ingredients are fresh zucchinis, tomatoes, and a hint of spice that will make you smile.
I love how easy it is to whip up! Just toss everything in the blender, and you’ve got a warm bowl of goodness. Perfect for a cozy night or a quick lunch. 🍵
Key Ingredients & Substitutions
Olive Oil: I love using extra virgin olive oil for its flavor and health benefits. However, you can swap it with avocado oil or even coconut oil for a different taste. Just keep in mind that coconut oil has a stronger flavor.
Onion: A medium onion adds a nice base flavor to the soup, but you can substitute it with shallots or even leeks if that’s what you have. Shallots offer a milder taste, while leeks add a hint of sweetness.
Zucchinis: These are the star of the soup! If you don’t have zucchinis, yellow squash works well too. I’ve even used a mix of both for variety.
Vegetable Broth: For extra flavor, homemade broth is great. But if you don’t have it, any store-bought broth works fine. You can also use chicken broth if you’re not vegetarian.
Greens: Spinach and kale are excellent choices. If you want to switch it up, Swiss chard or arugula can also work well. They provide a lovely texture and additional nutrients.
How Can I Make Sure My Zucchinis Are Just Right?
Cooking zucchinis correctly is essential for a great soup. You want them tender but not mushy. Here’s how to do it:
- Start by dicing the zucchinis evenly to ensure they cook at the same rate.
- Add them to the pot after the onions and garlic are softened. Cook them for about 5 minutes, stirring occasionally.
- Keep an eye on them – they should be tender but still hold their shape when you add the broth.
With just a few simple steps, you’ll have perfectly cooked zucchinis in your soup!
How to Make Delicious Mexican Zucchini Soup
Ingredients You’ll Need:
For The Soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium zucchinis, diced
- 2 medium tomatoes, diced (or 1 cup canned diced tomatoes)
- 4 cups vegetable broth (or chicken broth)
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 1 cup fresh spinach or kale, chopped
- Juice of 1 lime
- Fresh cilantro for garnish
Optional Additions:
- Sliced avocado for serving
- Cheese for serving
How Much Time Will You Need?
This vibrant Mexican Zucchini Soup requires about 10 minutes of prep time and 30 minutes of cooking time. In total, you’ll need around 40 minutes start to finish. It’s perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Base:
Start by heating the olive oil in a large pot over medium heat. Once the oil glistens, add the diced onion and sauté it for about 3-4 minutes until it’s translucent. This will give your soup a lovely flavor foundation.
2. Add Garlic:
Next, toss in the minced garlic and cook for another minute. You want to cook it just until it’s fragrant, but be careful not to burn it—it can turn bitter!
3. Cook the Vegetables:
Now, stir in your diced zucchinis and tomatoes. Cook them for about 5 minutes until they begin to soften. This will help release all their delicious juices into the soup.
4. Spice It Up:
Sprinkle in your ground cumin, chili powder, smoked paprika, salt, and black pepper. Make sure to stir well so the spices evenly coat the vegetables. This step is where all the flavor comes together!
5. Add the Broth:
Pour in the vegetable broth (or chicken broth) and bring the mixture to a boil. Watch it carefully as it gets bubbly!
6. Simmer the Soup:
Once boiling, reduce the heat to a simmer and let it cook for 15-20 minutes. This allows the zucchinis to become tender and the flavors to meld beautifully.
7. Add Greens:
Add your chopped spinach or kale and cook for another 3-5 minutes. You’ll know it’s done when the greens are wilted but still vibrant in color.
8. Finish with Lime:
Remove the pot from the heat and add the lime juice. Stir it in for a bright, fresh flavor boost!
9. Serve Up:
Your Mexican Zucchini Soup is ready to enjoy! Ladle it into bowls, garnish with fresh cilantro, and add your optional toppings like sliced avocado or cheese for an extra treat.
Enjoy your vibrant and healthy Mexican Zucchini Soup! It’s perfect for warming you up on a chilly day or just to enjoy a nutritious meal!
Can I Use Frozen Zucchini in This Recipe?
While fresh zucchini is recommended for the best texture and flavor, you can use frozen zucchini if that’s what you have on hand. Just make sure to thaw and drain any excess water before adding it to the soup to prevent it from becoming too watery.
Can I Substitute Other Vegetables?
Absolutely! Feel free to add or substitute with other vegetables like bell peppers, carrots, or corn. Just remember to adjust the cooking time slightly based on how quickly those veggies cook.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it gently on the stove or in the microwave, stirring occasionally to ensure even heating.
Can I Make This Soup Creamy?
Yes! To give your soup a creamy texture, stir in a little coconut milk or heavy cream right before serving. This will add richness and a delightful flavor!
