ZUCCHINI & YELLOW squash soup


Weather is starting to get cooler.  A bowl of warm soup will make anyone feel better. This soup packs lots of nutrients and is very tasty. Because zucchini and squash has a very tender skin there’s no need for peeling, which makes prepping much easier. After cooking, soup can be served as is or puréed in a blender or with an immersion blender. I hope you enjoy.

Xx, Semra

(Aylin’s Mom)


3 Zucchini (Linked Here)
3 Yellow Squash (Linked Here)
2 Carrots (Linked Here)
2 Stalks of celery (Linked Here)
1 Red pepper (Linked Here)
1 Chopped onion (Linked Here)
3 Cloves garlic (linked Here) 
3 Bay leaves (Linked Here)
1/2 tsp dry oregano (Linked Here)
3 Tbsp olive oil (Linked Here)
4 Cups low sodium chicken or vegetable broth (Linked Here)
1 Can diced tomatoes (Linked Here)
1/3 cup cornmeal (Linked Here)
2 tsp Salt (Linked Here)
1/2 tsp black pepper (Linked Here)

• Dice all the vegetables in half inch cubes.
• In a heavy soup pan sauté onions in olive oil, add diced vegetables and bay leaves for five minutes.
• Add tomatoes and the chicken broth.
• After starts boiling gradually sprinkle cornmeal while stirring.
• Add oregano cover and simmer for 15 minutes.
• Before you serve add fresh lemon juice and chopped parsley.



Thank you so much for stopping by the blog today! I hope you love my mom’s recipe as much as I do!

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