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.
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
Instructions
- 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