Zucchini Soup

Zucchini Soup

Serves 4-6
Prep time 20 minutes
Cook time 30 minutes
Total time 50 minutes
Allergy / Intolerance Amines, Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates
Suitable for RPAH Elimination Diet - Moderate Chemical, Salicylate Challenge
Meal type Soup
Misc Child Friendly, Freezable, Pre-preparable, Serve Hot
Quick, healthy zucchini soup.


  • 2 teaspoons Sunflower oil
  • 4 Spring onions (finely chopped)
  • 2 stalks Celery (finely chopped)
  • 2 cloves Garlic (finely chopped)
  • 1 Very large Zucchini (peeled and seeds removed (approx. 1.2kg flesh), grated and squeezed to remove the excess liquid)
  • 4 cups Home made vegetable stock (refer to Basics page)
  • 185ml Light evaporated milk
  • Salt


1. Heat the oil in a large saucepan over medium heat. Add the spring onions and celery and fry for about 2 minutes, add the garlic and fry for another minute.
2. Add the zucchini and cook for about 5 minutes.
3. Add the stock and bring to the boil with the lid on. Reduce the heat and simmer partially covered for about 10 minutes or until the zucchini is cooked.
4. Transfer to a food processor and puree. Return to the saucepan and add the evaporated milk, season with salt.
5. Cook over medium heat until warmed through, then serve.
6. Can be stored in the freezer.


Moderate Salicylates, Low Amines, Low Glutamates

Refer to Basics page for stock recipes.


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