Zucchini soup

So i’m going to share with you the base recipe for my zucchini soup. When i say base recipe i mean a guide i follow but really i’m a cook from the heart kind of girl so i tend to add a bit more of everything. The recipe doesn’t call for fresh herbs and honestly it tastes good without it but i find no dish is complete without a little something from the garden, so i throw in a handful of my Thyme, sage and even the small horseradish leaves. Feel free to add whatever you like or subtract what ever you like just don’t go easy on the garlic . . .
Light and Fresh Green Zucchini Soup
If you’re lucky to get a good zucchini harvest like me you will have so many zucchinis you wont know what to do with, This soup is great to use up any smaller zucchinis that may not have developed very well or are starting to yellow or the ends. Zucchini is a low calorie vegetable providing 17 calories per 100 g. They also contain B vitamins, potassium and vitamin C. This is a delicious and easy soup to make when you want something light and tasty and full of zucchi-ness.
1 tbsp olive oil or coconut oil
1 white onion, chopped
2 cloves of fresh garlic, crushed
3 large zucchinis (courgette), chopped roughly
1 cup leafy greens (i.e. chard, spinach or kale), torn up (optional)
2 medium potatoes chopped
1 celery stalk chopped
2 cups (500 ml) vegetable broth or vegetable stock concentrate
sea salt and pepper, to taste
Wash and prepare, chop and slice vegetables.Heat oil in large pot and sauté over a low to medium heat until the onion and garlic are translucent.Add in the zucchini and leafy greens; stir for a few minutes.Add the vegetable stock and season to taste and bring to a boil then turn down the heat and simmer for 10 minutes, or until the vegetables are soft.Once cooked, use a stick blender and blend the soup to form a smoother texture or pour into a blender and blend smooth or leave chunky.
Garnish with coconut cream, greek yogurt, parsley or extra grated zucchini and serve immediately. (Garnish is optional)
Note: This soup will freeze easily and will store in the fridge for up to 3 days, but in my household it doesn’t ever last that long.
.Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Onion – leeks, scallions, spring or brown onion
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Samona Nicholls


    • Hey Ally Glad You loved this recipe. Do you have any suggestions on any other recipes you would like me to share?

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