Soup For Summer and Winter


For once I am trying to plan ahead for the months where local fresh produce is scarce. I also refuse to let any of the zucchini my garden is giving me go to waste. Hence, I made soup. I know, soup in summer? If it was one of those crazy humid, hot days I probably would not have spent any time cooking over a hot stove. However, it made a delicious dinner for a stormy summer evening and I froze the leftovers to enjoy when it’s truly chilly outside.

Zucchini and broccoli soup
Photo by Renato Ghio
Summer Zucchini and Broccoli Soup
This recipe made two large bowls of soup with 1 quart leftover


  • 3 leeks, sliced into a half moons, thoroughly rinsed
  • 2 cups red potatoes, diced
  • 4 1/2 cups, zucchini, diced
  • 2 cups broccoli, chopped
  • 2 garlic cloves, thinly sliced
  • 4 cups broth
  • 4 Tablespoons extra virgin olive oil
  • 1/2 Tablespoon fresh oregano, chopped
  • 12 basil leaves, sliced into thin ribbons
  • 1/2 Tablespoon fresh chives, chopped
  • 1/2 teaspoon red pepper flakes
  • Zest of 1 lemon


  1. In a large pot heat the olive oil, then toss in the cleaned and sliced leeks. Saute until translucent.
  2. Add the sliced garlic and diced potatoes. Saute until the potatoes just become tender.
  3. Add the zucchini and saute until it begins to soften.
  4. Pour in the broth and toss in the chopped broccoli.
  5. Bring it up to a boil, then cover and let it simmer for about 20 minutes.
  6. Stir occasionally. When the vegetables are fully cooked, stir in the oregano, basil, chives, red pepper flakes and lemon zest.
  7. Let it cook together for about 5 minutes. Then serve.

This also happened to be my Eat Local Connecticut Challenge meal for the Week of July 24th.

Leeks/Potatoes/Broccoli – Taylor Farm via Bethel Farmers Market
Garlic – Holbrook Farm
Zucchini/Oregano/Chives/Basil – my garden

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