Summertime brings an abundance of squash to local farmer’s markets and the produce section of grocery stores. 

Here’s a yummy soup recipe that makes use of zucchini, with a garnish of walnuts and fresh lemon thyme!

You will need just a few ingredients, and either an immersion blender or high speed blender. From start to finish, this recipe takes just about 30 minutes, and there will be left-overs, too!

Zucchini Soup with Walnuts & Fresh Herbs


  • 1 1/2 Tbsp avocado oil
  • 3 medium sized leeks, sliced (white part only)
  • 3 cloves garlic, minced
  • 6 medium sized zucchini, sliced
  • 2 bay leaves
  • 1 small bunch fresh lemon thyme, washed
  • 4 cups chicken bone broth
  • 1 can full fat coconut milk
  • Himalayan pink salt, to taste
  • Freshly ground black pepper, to taste

Optional Garnishes: 

  • 1/2 cup pan-toasted walnuts, chopped
  • fresh lemon thyme leaves


  1. Thoroughly clean and prepare the zucchini and leeks. 
  2. Heat the avocado oil in a large pot; sauté the leeks over medium high heat until translucent, then add the garlic and continue to sauté for 2 to 3 minutes, until fragrant.
  3. Stir in the zucchini, the chicken broth, the bay leaves and the small bunch of lemon thyme. Bring to a boil, then reduce heat and simmer for 20 minutes.
  4. While the soup is simmering, toast the walnuts in a dry pan over medium high heat for 3 to 5 minutes, stirring frequently to avoid burning. Let cool slightly, then chop. Also, wash and dry the lemon thyme leaves, if you wish to use them.
  5. Once the vegetable are tender, turn off the heat and either use an immersion blender or place the soup into a high speed blender to puree until thick and creamy. Return to the stove, stir in the coconut milk, heat gently, and add salt and pepper to taste. 
  6. When ready to serve, scoop into bowls, top with garnishes, and enjoy!

Paired with a green salad, this will make a delicious summertime lunch or dinner.

Be Well,

Donna Stephens, BCN, CHNP, LDHS
Vicki Kolbe, BCHHP, CNHP, DHP