Zucchini Soup
Print recipe
| 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.
Ingredients
- 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
Directions
| 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. |
Note
Moderate Salicylates, Low Amines, Low Glutamates
Refer to Basics page for stock recipes.
