Ever feel like you’re pretending to be something you’re not? Zucchini gets it. It spends its life hanging out with veggies, but secretly…it’s a fruit. Yep, botanically speaking, zucchini belongs with peaches and watermelon, not carrots and broccoli. Can you imagine its existential crisis? “Am I sweet? Am I savory? Where do I belong?!”
But hey, in this WW zucchini soup, it knows exactly what it’s doing—bringing all the creamy, nutritious goodness without making a fuss.
Summer Overachiever
Zucchini doesn’t just show up in summer; it takes over. If you’ve ever had a garden, you know the struggle—one day, it’s a cute little plant, and the next, you’ve got zucchinis the size of baseball bats. “Oh, you’re tired of me in salads and stir-fries?
Well, how about bread, muffins…or soup?” This soup is like zucchini’s way of saying, “I’ve got more to offer.” And honestly? We’re here for it.
Unsung Hero of Soups
Zucchini isn’t flashy. It’s not out there demanding attention like tomatoes or onions. Nope, it’s the quiet one that holds everything together. In this soup, it’s blending seamlessly with spinach and spices, doing all the hard work while letting the toppings steal the show. So next time you enjoy this creamy, comforting bowl, give a little nod to zucchini—the quiet hero who keeps us coming back for more.
Low in WW Points This creamy zucchini soup is only 2 points per serving, making it perfect for sticking to your Weight Watchers goals while still indulging in something delicious.
Quick & Easy Ready in just 25 minutes, this recipe is a lifesaver for busy weeknights or when you want something warm and satisfying without spending hours in the kitchen.
Healthy & Nutritious Packed with fresh zucchini, baby spinach, and aromatic spices, this soup is low in calories and high in vitamins, fiber, and antioxidants.
Customizable to Your Taste Add a hint of heat with chili flakes, swap the yogurt for a plant-based option, or top with roasted seeds for extra crunch.
Creamy Without Guilt A swirl of 99% fat-free Greek yogurt gives this soup a velvety texture without the heavy cream or extra calories.
Perfect for Meal Prep Make a big batch and store it in the fridge or freezer—it reheats beautifully for an easy, healthy meal anytime.
Family-Friendly Even picky eaters will love this mild, creamy soup. Pair it with some bread for dipping, and it’s a win-win!
This soup is your go-to for something warm, cozy, and WW-approved.
Ingredients Needed
Zucchini: The creamy, low-caloriebase of the soup.
Green shallots: Mildly oniony and perfect for soups.
Garlic and fresh ginger: For added aroma and depth of flavor.
Curry powder: A mild spice blend to warm up the dish.
Vegetable stock: Forms the soup’s liquid base.
Baby spinach: Adds a nutrient boost and vibrant color.
Fresh coriander, lemon zest, and lemon juice: For a fresh and zesty finish.
Cumin seeds: Optional but perfect for a toasted, nutty garnish.
99% fat-free Greek yogurt: Swirled in for creaminess without adding many calories.
Oil spray: Keeps it light while sautéing the vegetables.
How to Make WW Zucchini Soup
Sauté the vegetables: Start by softening zucchini, shallots, and garlic in a lightly oiled pan.
Build the flavor: Add ginger and curry powder, stirring until fragrant.
Simmer: Combine with vegetable stock and simmer until the zucchini is tender.
Blend and season: Blend the soup until smooth, then stir in spinach, coriander, lemon zest, and juice.
Garnish and serve: Top with yogurt, toasted cumin seeds, and fresh coriander.
Storage & Serving Suggestions
Storage Tips
Keep It Fresh… Store leftover zucchini soup in an airtight container in the refrigerator for up to 3–5 days. Be sure to let it cool completely before sealing to avoid condensation inside the container.
Freeze for Later… Want to save it for a busy day? Freeze the soup in freezer-safe containers or resealable bags for up to 3 months. Remember to leave a little room for expansion when freezing.
Reheat Like a Pro… When reheating, thaw frozen soup overnight in the fridge and gently warm it on the stovetop or in the microwave to maintain its creamy texture.
Avoid Adding Yogurt Before Freezing… For best results, add the yogurt only after reheating. Freezing dairy can sometimes cause it to separate.
Serving Tips
Pair It Up… Serve your soup with a side of whole-graintoast, a slice of crusty bread, or even a mini naan for a heartier meal.
Top It Off… Add a dollop of Greek yogurt, a sprinkle of toasted cumin seeds, or a drizzle of olive oil for extra flair and flavor.
Make It a Meal… Pair the soup with a fresh side salad or some grilled chicken for added protein if you're craving something more filling.
Family-Approved Additions… For kids, try adding croutons or a sprinkle of grated cheese to make it extra appealing.
Serve It Warm… This soup is best enjoyed fresh and warm, making it perfect for cozy lunches, light dinners, or even a mid-week comfort treat.
Your leftovers will never go to waste, and with these tips, every bowl will feel just as special as the first!
Tips & FAQs
How Should I Chop Zucchini for Soup?
The way you chop zucchini can influence the texture and presentation of your soup:
Slices: Thin rounds provide visible zucchini pieces, adding a pleasant texture.
Cubes: Small, uniform cubes ensure even cooking and a consistent bite.
Matchsticks: Thin strips can blend seamlessly, especially in brothy soups.
Choose the cut that best suits your soup's desired texture and cooking time.
Can I Freeze Zucchini Soup?
Yes, zucchini soup can be frozen to extend its shelf life. To maintain quality:
Allow the soup to cool completely.
Transfer it to airtight containers or freezer-safe bags, leaving space for expansion.
Label with the date and freeze for up to 3 months.
When ready to consume, thaw overnight in the refrigerator and reheat gently on the stove.
Is Zucchini a Good Addition to Soup?
Absolutely, zucchini is a versatile vegetable that complements various soups. Its mild flavor and tender texture enhance both creamy and broth-based soups, adding nutrition and subtle sweetness.
How Long Does Zucchini Soup Last in the Fridge?
Properly stored in an airtight container, zucchini soup remains fresh in the refrigerator for 3 to 5 days. Ensure the soup has cooled before refrigerating to prevent condensation and potential spoilage.
How Do I Make Zucchini Soup from Scratch?
Creating zucchini soup from scratch is straightforward:
Sauté Aromatics: Cook onions and garlic in olive oil until translucent.
Add Zucchini: Incorporate chopped zucchini and cook until tender.
Pour in Broth: Add vegetable or chicken broth, bringing the mixture to a boil.
Simmer: Reduce heat and let it simmer until flavors meld.
Blend: Use an immersion blender to achieve a creamy consistency.
Season: Adjust with salt, pepper, and herbs to taste.
This method yields a flavorful, homemade zucchini soup.
Is Zucchini Soup Healthy?
Yes, zucchini soup is a nutritious choice. Zucchini is low in calories and rich in vitamins A and C, potassium, and antioxidants. When prepared with minimal added fats and sodium, zucchini soup aligns well with a balanced diet.
Why This Recipe Fits Perfectly into the WW Plan
This Weight Watchers zucchini soup recipeis designed with the WW lifestyle in mind. It’s low in points (just 2 per serving), high in fiber, and packed with fresh vegetables and herbs.
The addition of baby spinach not only boosts the nutritional profile but also helps you stay full longer. The use of 99% fat-free Greek yogurt provides creaminess without adding unnecessary fat, making this a healthy WW zucchini soup recipe that doesn’t skimp on flavor.
For those following the ZeroPoint plan, this recipe is a winner. Most ingredients, like zucchini, spinach, and herbs, are ZeroPoint foods. Pair it with a small slice of whole-grain bread or a mini naan for a satisfying meal that fits within your daily points.
Health Benefits of WW Zucchini Soup
This soup isn’t just tasty—it’s a powerhouse of nutrients!
Zucchini: Low in calories and high in water content, it’s perfect for weight management.
Spinach: Rich in iron, vitamins, and antioxidants to support overall health.
Greek yogurt: Adds protein and creaminess without adding too many calories.
Curry powder and ginger: Boost metabolism and add anti-inflammatoryproperties.
By keeping the ingredients light and nutrient-dense, this low-point zucchini soup for WW fits seamlessly into your Weight Watchers plan.
I’d love to hear how you make it your own! Leave a comment below and let me know how it turned out, or share a photo of your dish on social media and tag me. Don’t forget to share this recipe with friends and family who are looking for the ultimate WW Zucchini Soup—they’ll thank you for it! 🥚✨
Lightly spray a large saucepan with oil and sauté the zucchini, green shallots, and garlic until softened.
Add the spices:
Stir in curry powder and ginger, cooking until fragrant.
Simmer:
Add the vegetable stock, bring it to a boil, then simmer until the zucchini is tender.
Blend and season:
Stir in spinach, coriander, lemon zest, and juice. Blend the soup until smooth and season with salt and pepper.
Garnish and serve:
Top with a swirl of Greek yogurt, toasted cumin seeds, and extra coriander.
Nutrition Facts
Servings 4
Amount Per Serving
Calories85kcal
% Daily Value *
Total Fat2g4%
Sodium210mg9%
Total Carbohydrate10g4%
Dietary Fiber2g8%
Protein5g10%
Points per serving 2
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This WW zucchini soup is a family favorite in our house! I first whipped it up on a whim during a busy weeknight, and it’s been a hit ever since. My husband, who’s usually a fan of heartier dishes, couldn’t believe how filling and flavorful this light soup was. As for my kids, they loved dipping their naan bread into the creamy goodness—it was gone in minutes! It’s always rewarding when a healthy dish gets rave reviews from the whole family. I love knowing they’re getting a nutritious meal while genuinely enjoying every bite. Win-win for this mama chef!
