If you have more zucchini than you know what to do with in the summer, try turning it into soup. The low-calorie, water-rich vegetable is high in vitamins A, B, and C, and provides the minerals potassium and magnesium —two electrolytes that help maintain fluid balance during a sweaty workout.
Enjoy this soup after a run to help you rehydrate and pair it with a high-protein side for optimal recovery. An immersion blender makes it easy to puree the soup in the pot, but transferring the soup to a regular blender works just as well.
Method :
- Heat the oil in a large stockpot over medium-low heat. Add the scallions and cook for 5 minutes, stirring frequently.
- Add the ginger, zucchini, and chicken stock. Raise the heat to high and bring the soup to a low boil. Reduce the heat to medium-low and simmer, covered, for 10 minutes, or until the zucchini is tender.
- Remove the pot from the heat. Use an immersion blender to puree the soup in the pot, or transfer the soup to a blender, being careful not to burn yourself, and puree it in batches until smooth. Let the soup chill in the refrigerator for at least 2 hours, or until cold, before serving.
I’m Dr. Megan Justin
With a degree in Nutrition and years of experience working in U.S. hospitals, I specialize in creating personalized meal plans and delicious recipes for weight loss. I’m here to help you achieve your health goals with sustainable, easy-to-follow nutrition. Let’s transform your health, one meal at a time!
