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Zucchini Soup

Zucchinis are in season, so try this delicious zucchini soup. It's gluten free and contains zero cream, but you would never know it.

Serves 4


  • 1 small white onion, finely chopped.

  • 1 clove of garlic sliced thin.

  • 1 1/2 lbs of zucchini sliced into 1/4 inch pieces

  • 3/4 cup of vegetable stock

  • 1 1/2 cups water

  • 1 tablespoon butter

  • 2 tablespoons olive oil.


Sauté onions and garlic in the butter and olive oil for about 8 minutes until softened. Add the zucchinin and cook for another 8 minutes. Once softened add the stock and water and season with S&P. Cook for a further 10 minutes and then blitz in blender in 2 batches until creamy and smooth. Top with spiralized zucchini for a fresh, seasonal garnish.

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