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Summer Zucchini Soup

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Summer Zucchini Soup

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Course: Soup
Cuisine: American
Keyword: Summer Zucchini Soup
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 4
Calories: 220kcal


  • 1 medium poblano pepper
  • 1 medium onion
  • 2 cup cilantro
  • 4 medium zucchini
  • 3 tablespoon parsley, fresh
  • 1 tablespoon mint, fresh
  • 3/4 teaspoon salt
  • 1 1/2 tablespoon olive oil
  • 5 medium tortillas, corn
  • 3 cup water

Serve With

  • 1/4 cup sour cream
  • 2 medium lime
  • 2 medium kiwi


  • Preheat oven to 400°F. Wrap poblano pepper in foil and roast for 10-15 minutes or until skin is blackened. Allow to cool. Remove skin under running water. Seed and chop pepper; set aside.
  • Chop onion, cilantro, parsley and mint; set all aside separately. Heat oil in a large saucepan over medium. Cook onion until translucent. Add poblano pepper and cilantro and continue to cook.
  • Meanwhile, chop zucchini and add to saucepan along with parsley, mint and salt. Cook for 5-10 minutes or until zucchini is softened. Slice 1 tortilla and add to pan, along with enough water to cover vegetables; bring to a boil. Reduce heat and simmer for 15 minutes.
  • Allow soup to cool enough to pulse in a food processor until smooth; this may need to be done in a few batches. Alternatively, use an immersion blender.
  • Toast remaining 4 tortillas in a preheated skillet, then break or cut into strips. Top soup with toasted tortillas and sour cream. Serve with a lime wedge for spritzing and kiwi on the side.
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Calories: 220kcal | Carbohydrates: 33g | Protein: 7g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 5mg | Sodium: 498mg | Fiber: 7g | Sugar: 11g

Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

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