Zucchini Soup

Zucchini Soup

This recipe is free of dairy products, wheat, yeast, corn, sugar, eggs, soy, nuts, nightshades, and gluten.


  • Olive oil
  • 6 cups zucchini, sliced (approx. 3-4 large zucchini) (1.5 L)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3-4 cups water or vegetable soup stock (750 mL – 1L)
  • 1 tsp basil (5 mL)
  • 1 tsp oregano (5 mL)
  • 1 tsp sea salt (5 mL)
  • 1/2 tsp pepper
  • 1 can beans – navy, lima, or northern beans
  • handful of parsley or watercress to garnish (optional)


  1. Cut zucchini info small chunks. In a soup pot, heat oil and add onions and cook until soft, approximately 2 minutes. Add soup stock or water, basil, oregano, salt, pepper, and simmer for 15 minutes until zucchini is soft.
  2. Add canned beans and parsley and purée with hand-held blender.
  3. You can serve this soup hot or cold.

About the Author

Written by: Shirley Plant
Shirley Plant is a nutritionist and the author of Finally… Food I Can Eat, a dietary guide and cookbook for people with food allergies, and those looking for healthy, tasty recipes. Shirley offers dietary counselling and menu planning through Delicious Alternatives.

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