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Zucchini Soup

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

Ingredients

  • 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)

Directions

  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.

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Shirley Plant

About Shirley

I'm Shirley Plant, nutritionist and cookbook author. My passion is helping you figure out which foods fuel your body and which ones deplete it.

Appearances By Shirley

  • CTV News
  • Rogers TV
  • FoodNetwork.ca
  • The Eat Real Food Health Summit
  • Menopause Wellness Summit
  • The Parenting TeleSummit

Appearances By Shirley

  • CTV News
  • Rogers TV
  • FoodNetwork.ca
  • The Eat Real Food Health Summit
  • Menopause Wellness Summit
  • The Parenting TeleSummit

Shirley's Cookbooks

Finally... Food I Can Eat!

Finally... Food I Can Eat!

A dietary guide and cookbook featuring tasty non vegetarian and vegetarian recipes for people with food allergies and intolerances. Recipes free of gluten, dairy, eggs, corn, wheat, nightshades, sugar and yeast.

Finally... Paleo Food I Can Eat!

Finally... Paleo Food I Can Eat!

Paleo recipes for breakfast, lunch, snacks, dinner, and dessert. Recipes free of grains, legumes, dairy, refined sugar, eggs and almonds. Plus, chapters on the mind body connection by Dr. Eva Selhub M.D and healing your body from chronic illness with Dr. Terry Wahls. M.D.

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