Zucchini & Herb Soup
A hydrating, nutrient-packed soup rich in antioxidants and electrolytes. This Mediterranean-inspired Whole30 recipe, ready in about 35 minutes, pairs Zucchini, Bone broth, Fresh parsley for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium, diced Zucchini
- 4 cups Bone broth
- 3 tbsp finely chopped Fresh parsley
- 1 stalk, finely diced Celery
- 2 cloves, minced Garlic
- 1/2 tsp Sea salt
- 1/4 tsp Black pepper
- 1 tsp Lemon zest
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Heat a medium pot over medium heat. Add 1 tbsp olive oil, then sauté celery and garlic for 3 minutes until fragrant and softened.
- Step 2: Add diced zucchini and cook for 5 minutes, stirring occasionally, until slightly tender.
- Step 3: Pour in bone broth, bring to a gentle simmer, and cook for 15 minutes until zucchini is fork-tender.
- Step 4: Remove from heat. Stir in parsley, lemon zest, 1/2 tsp sea salt, and 1/4 tsp black pepper. Blend with an immersion blender until smooth and velvety, or transfer to a blender in batches.
