Zucchini Soup

If you have more zucchini than you know what to do with in the summer, try turning it into soup. The low-calorie, water-rich vegetable is high in vitamins A, B, and C, and provides the minerals potassium and magnesium—two electrolytes that help maintain fluid balance during a sweaty workout. Enjoy this soup after a run to help you rehydrate and pair it with a high-protein side for optimal recovery. An immersion blender makes it easy to puree the soup in the pot, but transferring the soup to a regular blender works just as well.

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Prep Time 1

Cook Time 1 25

Total Time 2 25

Servings: 4

Course: Soup

Cuisine: American

Calories: 117

Ingredients Method

Ingredients

1½ tablespoons extra-virgin olive oil
3 scallions thinly sliced
1½ teaspoons peeled and minced ginger
1 pound zucchini diced (do not peel)
3 cups chicken stock

Method

Heat the oil in a large stockpot over medium-low heat. Add the scallions and cook for 5 minutes, stirring frequently.
Add the ginger, zucchini, and chicken stock. Raise the heat to high and bring the soup to a low boil. Reduce the heat to medium-low and simmer, covered, for 10 minutes, or until the zucchini is tender.
Remove the pot from the heat. Use an immersion blender to puree the soup in the pot, or transfer the soup to a blender, being careful not to burn yourself, and puree it in batches until smooth. Let the soup chill in the refrigerator for at least 2 hours, or until cold, before serving