Light and Fresh Green Zucchini Soup

Green Zucchini Soup
By: Claire Georgiou, Reboot Naturopath, B.HSc ND

Zucchinis are a staple in my household and I just can’t be without them. Back in the day they were my go-to when I wanted something light, quick, fuss-free and easy. Steamed zucchinis with 2 other vegetables, garlic, salt and tamari with a protein and voila, dinner was done. My kids do not like them but they are in most of my meals, they just don’t know about it! Zucchini is a low calorie vegetable providing 17 calories per 100 g. They also contain B vitamins, potassium and vitamin C. You maybe love them as zoodles but pureed in this light soup is heavenly. This is a delicious and easy soup to make when you want something light and tasty and full of zucchi-ness.

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  • 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 cups (500 ml) vegetable broth or vegetable stock concentrate
  • sea salt and pepper, to taste


  1. Wash and prepare, chop and slice vegetables.
  2. Heat oil in large pot and sauté over a low to medium heat until the onion and garlic are translucent.
  3. Add in the zucchini and leafy greens; stir for a few minutes.
  4. 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.
  5. 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.
  6. 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.


  • Onion – leeks, scallions, spring or brown onion
  • Zucchini – golden zucchini, broccoli, peas

Prep time: 15 minutes

Cook time: 20 minutes

Total time: 35 minutes

Servings: 4

  • Nutrition per serving:
  • Calories60
  • Fat3.5g
  • Saturated Fat0.5g
  • Cholesterol0mg
  • Sodium70mg
  • Carbohydrates5g
  • Fiber1g
  • Sugars3g
  • Protein 1g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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Claire Georgiou, Reboot Naturopath, B.HSc ND

Claire Georgiou is an Australian Naturopath, Nutritionist and Herbalist who has completed a Bachelor of Health Science (Compl. Medicine) and an Advanced Diploma of Nutrition, Naturopathy and Herbal Medicine. She has more than 14 years of clinical experience specializing in liver disease, autoimmune disease, thyroid conditions, diabetes, insulin resistance, digestive disorders, chronic infections, children’s health, fertility and pregnancy care. Claire consults in private practice in Sydney and also offers consults out of area and is an accredited member of the Australian Traditional Medicine Society. Claire has worked closely for many years with Dr. Sandra Cabot, who is known as the “Liver Cleansing Doctor” and has written more than 25 health related books. Claire writes health related articles, creates healthy recipes and is one of the nutritionists who runs our Guided Reboot programs.

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