Healthy Soups That Make the Most of Your Summer Veggies


Who needs to spend a ton of time cooking in the summertime? Not us. If we will discover a recipe that we love and make an enormous batch to eat via the week, signal us up. And you realize what makes that super-easy? Soup. Here are a number of scrumptious and distinctive soup recipes to benefit from your summer time produce.

1. Chilled cucumber soup recipe

Cold Cucumber Soup Image: Its Yummi.

You can serve this soup and eat instantly, however the taste of the soup will not be practically as refined and scrumptious as it’s after 2 to eight hours within the fridge, so plan forward to expertise the total taste. 

Recipe courtesy of Its Yummi


  • 2 giant seedless European cucumbers, peeled (1/2 cup diced small, the remainder coarsely chopped)
  • 1-1/2 cups Greek yogurt (plain or vanilla)
  • 3 tablespoons contemporary lemon juice
  • 1 garlic clove, peeled
  • 1/3 cup loosely packed contemporary dill weed
  • 1/4 cup loosely packed contemporary flat-leaf parsley leaves
  • 2 tablespoons loosely packed tarragon leaves (about 10 leaves) 
  • 1/4 cup extra-virgin olive oil, plus extra for drizzling
  • 1/4 teaspoon kosher salt (or to style)
  • 1/2 crimson onion, finely diced


  1. In a blender, mix the chopped cucumber with the yogurt, lemon juice, garlic, dill, parsley, tarragon and 1/4 cup of extra-virgin olive oil. Blend on excessive velocity for two minutes till clean.
  2. Season with salt, cowl and refrigerate for two to eight hours to permit the flavors to meld and develop. 
  3. Taste the soup for correct seasoning once more simply earlier than serving. Pour the soup into bowls. Garnish with the finely diced cucumber, crimson onion and a drizzle of olive oil and serve.

 2. Zucchini soup recipe

Yellow zucchini soup Image: Primavera Kitchen.

Recipe courtesy of Primavera Kitchen


  • 2 tablespoons extra-virgin olive oil
  • 2/3 cup crimson onion, chopped
  • 1/2 cup carrot, diced
  • 1 cup candy potato, diced
  • 4 cups low-sodium vegetable broth
  • 1 cup zucchini, diced
  • 1/2 cup frozen peas
  • 1/2 cup chickpeas
  • 1 teaspoon garlic powder
  • A pinch of chili pepper
  • Salt and pepper
  • 2 tablespoons chopped contemporary Italian parsley


  1. In a big pot over excessive warmth, add olive oil. When the pan and the oil are sizzling, flip the warmth right down to medium and add the crimson onions, carrot and candy potato. Cook for about 10 minutes.
  2. Add broth and produce it to a boil. Add zucchini, cowl and simmer the zucchini for about 6 minutes.
  3. Add peas, chickpeas, garlic powder, chili pepper, salt and pepper, and cook dinner for about 4 minutes.
  4. Taste and add any additional seasonings if needed. Serve topped with contemporary parsley.

3. Carrot-ginger soup recipe

Carrot ginger soup Image: Garnish With Lemon.

Recipe courtesy of Garnish with Lemon


  • 2 tablespoons extra-virgin olive oil
  • 1 cup chopped onion
  • 2-1/2 cups peeled, chopped carrot (I used 1 giant bunch of carrots)
  • 1 cup peeled, chopped candy potato (about 1 medium potato)
  • 2 cloves garlic, minced
  • 2 tablespoons minced contemporary ginger root
  • 2-1/2 cups vegetable broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/4 teaspoons floor cumin


  1. Heat a Dutch oven over medium warmth. Add oil, onion, carrots and candy potatoes and gently sauté for five to 10 minutes or till the onion is translucent however not browned.
  2. Stir within the garlic and ginger, and sauté for 1 minute.
  3. Pour within the vegetable broth, and stir in salt, pepper and cumin. Reduce the warmth to medium-low, cowl and simmer for 35 to 45 minutes or till the carrots and candy potatoes are fork tender.
  4. Transfer the combination to a blender in batches and purée. Taste for seasoning and regulate to your desire.

4. Yellow corn & bell pepper soup recipe

Corn and bell pepper soup Image: Cooking And Beer.

Recipe courtesy of Cooking and Beer


  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • Salt and black pepper
  • 1 giant Yukon gold potato, peeled and chopped
  • 1 tablespoon contemporary ginger paste
  • 2 cloves garlic, finely minced
  • 1 bay leaf
  • Pinch of cayenne pepper
  • 3 cup low-sodium vegetable broth
  • 1 cup frozen corn
  • 1 small yellow squash, peeled and chopped
  • 1 yellow bell pepper, seeds and stem eliminated, chopped


  1. In a big stockpot, warmth the olive oil over medium warmth. Add the onion. Cook till tender, about 5 to six minutes, after which season with a touch of salt and black pepper. Add the potato, ginger paste, garlic, bay leaf and cayenne pepper. Cook till the garlic is aromatic, about 1 to 2 minutes.
  2. Add the vegetable broth and produce it to a boil. Reduce the warmth to a simmer, after which add the corn, squash and yellow bell pepper. Cook till the greens are tender, about 20 to 25 minutes.
  3. Working in batches, switch the soup to the pitcher of your blender (chances are you’ll use an immersion blender). Make positive you don’t fill the pitcher all the method and that you simply cowl it with a towel as you mix. Blend the soup till clean and creamy, about 2 to three minutes. Transfer it again to the stockpot.
  4. Season with salt and black pepper and let it stand over low warmth. If you discover the soup is just too thick to your liking, chances are you’ll skinny it out with somewhat little bit of water. If you discover that the soup is just too skinny to your liking, chances are you’ll stir in some cashew cream (recipe here).
  5. Serve heat with desired toppings.

5. Spinach-coconut-zucchini soup recipe

Spinach coconut zucchini soup Image: Super Golden Bakes.

Recipe courtesy of Super Golden Bakes


  • 4 slices stale ciabatta, cubed
  • 1/2 teaspoon garlic granules 
  • 1/2 teaspoon dried herbs of your selection
  • 1 – 2 tablespoon olive oil
  • 1 – 2 tablespoons coconut oil or vegetable oil
  • 1 teaspoon gentle curry powder
  • 1/2 teaspoon floor cumin
  • 1/2 teaspoon floor turmeric
  • Salt and pepper to style
  • 1 giant leek, topped and tailed, finely diced
  • 1 medium potato, peeled and cubed
  • 1 giant courgette zucchini, cubed
  • 1 inexperienced chili, deseeded and finely diced
  • 1 cup sizzling vegetable inventory
  • 1 (14-ounce) can mild coconut milk
  • 3.5 – 7 ounces contemporary spinach
  • Handful contemporary spinach leaves for garnish


  1. Toss the bread cubes within the garlic granules and herbs. Heat the olive oil in a nonstick pan after which fry the bread cubes, stirring usually, till crunchy and somewhat brown. Set apart.
  2. Heat the coconut oil or vegetable oil in giant pot. Add the curry, cumin and turmeric, and stir for a minute.
  3. Add the leek, potato, courgette and chili and stir to them coat within the spices. Season properly with salt and pepper, cowl the pot and sweat the greens over low warmth for five minutes.
  4. Add the vegetable inventory and coconut milk and cook dinner for an additional 10 minutes or till the potato is fork tender.
  5. Add the spinach and stir. Cook for an additional 2 to three minutes.
  6. Carefully switch the soup to a blender, ensure the lid is safe, and mix it till fully clean. You might have to do that in batches.
  7. Serve the soup topped with the croutons and a handful of contemporary spinach leaves.

6. Chilled avocado-cantaloupe soup recipe

Avocado cantaloupe soup Image: Fantastic Foods.

Recipe courtesy of Fantastic Foods


  • 4 cups diced cantaloupe, pores and skin and seeds eliminated
  • 1 ripe avocado, pores and skin and pit eliminated
  • 1 cup unsweetened almond milk
  • 2 packed tablespoons contemporary basil
  • 2 packed tablespoons contemporary mint
  • 1 lemon, zested and juiced
  • Salt and pepper to style
  • Olive oil, black pepper, diced cantaloupe and avocado, contemporary mint and basil leaves for garnish (non-compulsory)


  1. Blend the cantaloupe, avocado, almond milk, basil, mint, lemon zest and lemon juice collectively in a blender till very clean.
  2. Season to style with salt and pepper. Serve instantly with desired garnishes.

Have a cheerful soup-filled summer time!

(Editor references)

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