Zucchini Soup

My boyfriend typically does not like zucchini but loved this soup. Gluten-free, nightshade-free, dairy-free.

Original recipe makes 4 servings


21 ounces zucchini, sliced
2 onions, chopped
2 cloves garlic, crushed
3 cups water, divided
salt to taste
1 bunch chives, chopped

  • PREP

    10 mins

  • COOK

    10 mins


    40 mins


  1. Combine zucchini, onions, garlic, and 2 tablespoons water in a non-stick pan over medium heat; cook until zucchini are softened, 5 to 10 minutes. Add remaining water and bring to a boil. Reduce heat and simmer for 5 minutes. Remove from heat and cool.
  2. Pour zucchini mixture into a food processor no more than half full. Cover and pulse a few times before leaving on to blend. Puree in batches until smooth. Season soup with salt and garnish with chives.


Calories: 56 kcal
Carbohydrates: 11.8 g
Cholesterol: 0 mg
Fat: 0.5 g
Fiber: 3.3 g
Protein: 3.4 g
Sodium: 24 mg