Zucchini Soup with Fresh Herbs, Vegan, GF Recipe

This is a perfect starter—the last spoonful leaves you wanting more. Adding the herbs at the end protects enzymes and phytonutrients, and intensifies the soup’s flavor. For variation, substitute ¼ cup packed fresh basil for the mint and chives.


  • 3 tablespoons extra-virgin olive oil

  • 1 medium onion, diced

  • 3-4 medium zucchini, diced (about 4 cups)

  • 4 cloves garlic, minced

  • 4 cups water

  • 2 vegetable bouillon cubes

  • 3 tablespoons chopped fresh chives, plus more for garnish

  • 2 tablespoons chopped fresh mint

  • ¼ teaspoon freshly ground black pepper, or to taste


  1. Place olive oil in a medium pot over medium-high heat. Add onion and cook, stirring often, until it begins to soften. Add zucchini and garlic; continue stirring until vegetables soften. Add water and bouillon cubes; stir well. When mixture comes to a boil, reduce heat to maintain a steady simmer and continue cooking for about 10 minutes, or until vegetables are tender.

  2. Transfer to a blender and add 3 tablespoons chives and the mint. Process until smooth. Return to pot, add pepper, and reheat. Taste and adjust seasoning. Serve immediately, sprinkled with chives.

PER SERVING: 77 cal, 6g fat (4g mono, 1g poly, 1g sat), 0mg chol, 2g protein, 6g carb, 1g fiber, 73mg sodium

This delightful, springtime recipe courtesy of DeliciousLiving.com, created by Alan Roettinger, and found here.

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