Zucchini Soup


  • 2 Large Zucchinis, diced
  • 1 Medium Potato, diced
  • 1 Small Brown Onion, diced
  • 3 Cloves Garlic, chopped
  • Himalayan Salt & Pepper to taste
  • Fresh Parsley, chopped
  • Parmesan (Shaved or Grated)
  • 1.5 Cups Vegetable Stock
  • Optional for non-vegetarians – 2 slices Bacon


Step 1

Add Garlic & Onion (& Bacon if using) to Saucepan, and saute with a splash of vegetable stock.

Step 2

Add Zucchini, Potato, Salt & Pepper, and rest of Vegetable stock to saucepan.

Step 3

Bring to boil with lid on, then turn down the heat to a simmer for about 10 minutes (until potatoes are soft)

Step 4

Blend with a Hand Blender.

Step 5

Stir in a little Parmesan cheese and chopped parsley.

Step 6

Serve immediately or transfer to tupperware container to reheat later.

This soup I have when they sell vegetables in the bag ready-to-eat now or they will have to be thrown away. So I buy a bag full of zucchini’s and the first thing I do is cook a soup to have that night and the next day.

I use it also as a “sauce” for my vegetables in my dinner and it tastes great on cauliflower and broccoli.

Ingredients: garlic, Himalayan Salt, Onion, Potato, Sea Salt, Zucchini