Thai Ginger Zucchini Soup

This post may contain affiliate links. Please read my privacy policy.

Ok, so you remember January when I was totally eating like a cave girl and doing Whole30? Well, a funny thing happens during Whole30 and you start doing “strange” things like eating soup for breakfast or eggs for dinner. I can’t tell you how many strange looks I got at 8am when I was warming up my Thai ginger zucchini soup in the office kitchen for breakfast. Not as strange as the guy with the turkey dinner waiting for the microwave but still some raised eyebrows. This soup is seriously so good though and, while most people would probably enjoy it for lunch or dinner, I some how really wanted it for breakfast a lot.

I am a total over of thick and creamy soups like Thai Butternut Squash or even Sweet Potato soup. But, I had this abundance of zucchini one day for overestimating how many I would need for a zoodle dish and needed to do something with them. I figured soup would be the perfect thing!

Thai Ginger Zucchini Soup Ingredients:

1 Tbsp Ghee
1 sweet onion, finely chopped
2 cloves garlic, minced
1 tsp salt
2 Tbsp peeled, grated fresh ginger
1 Tbsp Thai chili paste
1 tsp Thai seasoning blend
4 zucchini, roughly chopped
3 cups vegetable broth

Let’s Make It:

1) In a large pot, heat Ghee over medium heat. Once melted, add onion and let saute for 2-3 minutes. Add garlic and salt and saute for an additional minute. Stir in ginger, chili paste and Thai seasoning blend. Cook for 1 minute or until fragrant.

2) Add zucchini and broth. Bring to a boil and then reduce to a simmer and let cook for 20-35 minutes or until the zucchini are very soft. Using an immersion blender, blend soup until desired consistency.

This soup is the absolute perfect blend of a little spice with delicious zucchini. I love knowing that I am getting a major hit of vegetables without actually feeling like I am eating a pile of vegetables. 

One of my favorite ways to eat the soup is with some kalua pig on top for a little bit of saltiness and added protein. So yummy.

 Do you eat non breakfast items for breakfast? Ever get those strange looks from co-workers like “what is she heating up in there?” Join the club 😉

Thai Ginger Zucchini Soup

2015-02-08 21:18:05

Write a review

Save Recipe

Print

Ingredients

1. 1 Tbsp Ghee
2. 1 sweet onion, finely chopped
3. 2 cloves garlic, minced
4. 1 tsp salt
5. 2 Tbsp peeled, grated fresh ginger
6. 1 Tbsp Thai chili paste
7. 1 tsp Thai seasoning blend
8. 4 zucchini, roughly chopped
9. 3 cups vegetable broth

Instructions

1. In a large pot, heat Ghee over medium heat. Once melted, add onion and let saute for 2-3 minutes. Add garlic and salt and saute for an additional minute. Stir in ginger, chili paste and Thai seasoning blend. Cook for 1 minute or until fragrant.
2. Add zucchini and broth. Bring to a boil and then reduce to a simmer and let cook for 20-35 minutes or until the zucchini are very soft. Using an immersion blender, blend soup until desired consistency.

Notes

1. If you don't have an immersion blender, carefully blend the soup in the blender in small batches.

By Shannah @ Just Us Four

My Suburban Kitchen https://www.mysuburbankitchen.com/