Late-Summer Zucchini & Mint Soup
This light and creamy zucchini soup is the perfect late-summer meal, cooling, grounding, and quick to prepare. Fresh mint and fennel add digestive support, while zucchini provides hydration and balance during the hot, dry weeks of the season. Enjoy it as a simple lunch or pair it with protein for a satisfying dinner.
Why This recipe is good for us:
Zucchini → Ayurvedically cooling and hydrating, balancing for pitta and vata. Metabolically, it’s low-carb, high-water content, and gentle on blood sugar.
Mint → Soothes digestive fire and excess pitta. Metabolically, it helps reduce cravings and supports post-meal insulin sensitivity.
Fennel seeds → Classic digestive spice that reduces bloating and gas. Modern science shows fennel supports glycemic control and smooth digestion.
Late-Summer Zucchini & Mint Soup
Servings: 4
Total Time: 30 minutes
Ingredients
2 tbsp ghee or butter
1 shallot, chopped
2 garlic cloves, sliced
4 medium zucchini, chopped
1 tsp fennel seeds
½ tsp salt (plus more to taste)
¼ tsp black pepper
4 cups chicken bone broth (or vegetable broth)
2 tbsp fresh mint leaves, chopped (plus extra for garnish)
Juice of ½ lemon
Instructions
Heat ghee in a large pot. Add shallot and garlic, sauté until soft.
Add zucchini, fennel seeds, salt, and pepper. Cook 5–6 minutes.
Pour in broth and simmer 15 minutes, until zucchini is tender.
Blend until smooth and creamy. Stir in mint and lemon juice.
Taste, adjust seasoning, and serve warm with extra mint on top.
Optional: Add shredded chicken for extra protein.
