cooking / soups

Chilled Zucchini Soup

serves 4-6 · easy

Why This Works

Zucchini gets the spotlight, backed by fennel two ways (bulb and ground seed) and a finish of miso for savory depth. It's equally good served chilled or heated to a simmer — a rare soup that covers both a heat wave and a cold night.

Ingredients

  • 4 cups (1 L) vegetable broth (or water)
  • 1 medium yellow onion, chopped
  • 1½ lb (680g) zucchini, chopped
  • 1 cup (90g) fennel bulb, chopped
  • 3 medium garlic cloves, minced
  • 1 tsp ground coriander
  • ½ tsp ground fennel seeds
  • ¼ tsp ground pippali (or black pepper)
  • 2 Tbsp white miso paste
  • 1 cup (235ml) unsweetened soy milk (or as desired)
  • Optional garnish: chopped fresh parsley, basil, cilantro, dill, or fennel fronds, or chopped tomato

Method

  1. Heat ½ cup (120ml) of the broth over medium. Add the onion, zucchini, fennel, and garlic; cover and cook until softened, stirring occasionally, about 10 minutes.
  2. Add the remaining broth, coriander, fennel seeds, and pippali. Bring to a boil, then simmer 20-30 minutes until tender. Stir in the miso paste.
  3. Purée until smooth (blender, food processor, or immersion blender). Stir in up to 1 cup soy milk and refrigerate until chilled.
  4. Serve chilled, sprinkled with garnish — or return to a simmer and serve hot.

Notes

  • Excellent fiber and antioxidant density for very few calories, but light on protein on its own — pair it with a bean side (brothy large white beans, or a white-bean-and-herb salad) to make it a full dinner rather than a starter.
  • Batch-friendly and makes great leftovers.