Zucchini Vegetable Soup

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    Zucchini Vegetable Soup

    Zucchini Vegetable Soup

    (49)
    1hour5min


    43 people made this

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

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (49)

    Reviews in English (47)

    by
    36

    Great way to use up those end-of-the-summer veggies. Have already made it twice - first time added some pasta to make it more of a meal, second time served it as an appetizer topped with fresh grated parmesan cheese. Delish! Used all the seasonings from the recipe, but increased them by quite a bit - was a teeny bit bland to start with.  -  05 Sep 2002  (Review from Allrecipes USA and Canada)

    by
    17

    This is an incredibly tasty soup, as good as any in restaurants. It was great to make a big pot of this when I was in college. I'd have lunch ready for me every day for a week. I love to give this to my friends who are just starting to cook as an easy tried and true recipe. One time I made this and I only had cucumbers in the house, so I used those instead of zucchini and they worked just as well. Thanks for the recipe!  -  24 Jan 2006  (Review from Allrecipes USA and Canada)

    by
    11

    i used two cans of seasoned diced tomatoes and added a little more hot sauce. delicious!  -  28 Nov 2005  (Review from Allrecipes USA and Canada)

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