Lemon Cumin Zucchini Soup

Lemon Cumin Zucchini Soup


Makes 4 servings

8 cups vegetable broth OR water

2 large onions, chopped

4 large carrots, chopped

2 large zucchini, chopped

2 stalks of celery, chopped

4 large garlic cloves, minced (OR 2 teaspoons garlic powder)

1 tablespoon ground cumin

1 tablespoon paprika

1 tablespoon sea salt

1 teaspoon cayenne pepper (optional)

1/2 bunch fresh parsley, roughly chopped

1 lemon, sliced into wedges

Add vegetable broth (OR water), onions, carrots, zucchini, celery, garlic, cumin, paprika, salt, and cayenne pepper (optional), to a large soup pot. Turn on medium high, and cook for about 20 minutes or until all the vegetables are soft. Taste for salt. Add chopped parsley before serving.

Serve the soup in bowls. Add a squeeze of lemon juice before eating.

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