A steamy bowl of this soup is both nourishing and nurturing, and somehow just makes everything seem warm and cozy on cold, wintery days. It’s a favorite in my (Vicki’s) house!

Creamy Zucchini Soup
Makes 6 – 8 Servings


  • 2 Tbsp extra virgin olive oil
  • 1 large onion, peeled and diced
  • 2 large stalks of celery, diced
  • 2 large carrots, sliced
  • 2 – 3 cloves of garlic, minced
  • 2 large zucchini, sliced into rounds
  • 2 large yellow squash, sliced into rounds
  • 4 cups organic chicken broth
  • 2 cups water
  • 1 Tbsp herbs de provence
  • Pink himalayan salt to taste
  • Freshly ground black pepper to taste


  1. Heat the extra virgin olive oil in a soup pot over medium high heat, and stir in the onion, celery, and carrots. Sauté until the onions are translucent – about 4 or 5 minutes.
  2. Stir in the garlic, and continue to sauté for another minute or two until fragrant.
  3. Pour in the zucchini, yellow squash, chicken broth and water. Bring to a boil. Add the herbs de provence, pink himalayan salt and freshly ground pepper.
  4. Stir well and cover, reduce to a simmer and continue cooking for 15 – 20 minutes, until carrots are tender.
  5. Use an immersion blender, to blend the soup until a creamy smooth consistency. Taste, and adjust seasonings as needed.
  6. Serve in either soup bowls or mugs, and enjoy!

Be Well,

Donna Stephens, BCN, CNHP, LDHS
Vicki Kolbe, CNHP, CHS, CSMC