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.
- 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
- 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.
- Onion – leeks, scallions, spring or brown onion
- Zucchini – golden zucchini, broccoli, peas
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
- Nutrition per serving:
- Saturated Fat0.5g
- Protein 1g
Yields and nutritional information are estimated and will vary depending on produce size and equipment used.