Zucchini Soups

Zucchini and Spinach Soup with Barley. (Recipe in the comments)

Italian Zucchini soups. (Recipe in comments).

Fresh Corn Zucchini Chowder.

Thai Zucchini Soup

Ingredients:
2 tablespoons coconut oil oil or clarified butter
1 cup sliced shallots (or onion)
1-2 tablespoons green curry paste, or to taste
1 can coconut milk (full fat)
6 medium zucchini, loosely chopped (5 cups)
1 cup water, plus more if needed
juice of one lime
cooked brown rice (or other grain)
topping ideas: basil oil, roasted cherry tomatoes, toasted nuts/seeds, quick pickled shallots, lots of lime, fresh herbs (coriander, basil)

Basil Zucchini Soup

Ingredients:
⅔ cup sliced leeks (the tender white and light green parts only)
Extra-virgin olive oil, for drizzling
1 garlic clove, chopped
2 small zucchini, chopped + a few strands of spiralized or julienned zucchini for garnish
¼ cup h**p seeds
juice of ½ lemon, more to taste
½ tablespoon miso paste
1 cup water, more as needed for consistency
½ cup packed fresh basil
sea salt and freshly ground black pepper

Zucchini Soup with Grilled Zucchini Roulades

Ingredients:
8 cups of water
1 carrot
1 leek
2 stalks celery
1 parsley root
1 spring onion
1 clove of garlic
1 bay leaf
1 sprig of thyme
salt and pepper
1 big green zucchini, grated on a coarse grater
1 big yellow zucchini, grated on a coarse grater
half a cup of mint leaves
grilled zucchini rolls
1 green zucchini
1 yellow zucchini
salt and pepper
thyme, mint and clove of Garlic, minced