Zucchini Vegetable Soup

Zucchini Vegetable Soup


43 people made this

A simple zucchini soup recipe with some onions, tomato and herbs added. Use vegetable stock to make it all vegetarian.


Serves: 10 

  • 500g zucchini, sliced
  • 2 teaspoons salt
  • 2 tablespoons vegetable oil
  • 2 onions, chopped
  • 2 cloves garlic, minced
  • 4 cups (1 litre) chicken or vegetable stock
  • 1 large tomato, chopped
  • 2 teaspoons lemon juice
  • 1/2 teaspoon white sugar
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon Worcestershire sauce
  • 1/4 teaspoon Tabasco sauce
  • salt and pepper to taste

Preparation:30min  ›  Cook:35min  ›  Ready in:1hour5min 

  1. In a large colander, sprinkle salt over zucchini slices. Let stand 30 minutes to drain then pat dry.
  2. In a large pot, heat vegetable oil over medium high heat. Sautee zucchini, onion and garlic in the hot oil for about 10 minutes or until onions are translucent. Stir in the chicken stock and tomato; simmer for 20 minutes. Remove the vegetables from the stock using a slotted spoon and puree them in a blender or food processor.
  3. Return the pureed vegetables to the pot and stir in the lemon juice, sugar, oregano, basil, parsley and nutmeg. Season with Worcestershire sauce, Tabasco and salt and pepper to taste. Simmer for an additional 5 minutes.

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