Zucchini Soup

A few years ago my Auntie Ida bought over a delicious zucchini homemade soup that I had never tasted before. Stuck on my old firm favourites of tomato and butternut squash, I was totally blown away by how delicious this soup was. It was one of those  dishes you continue to think about long after eating it.

As we start to feel a chill in the air, now is the perfect time to start eating warmer foods for lunch or dinner. I love a tasty soup with depth of flavour. Years ago I would make  soups but they would all taste the same, primarily because I wasn’t using real stock, shamefully I was using very salty stock cubes. I thought if I roasted a load of veg added an extra tomato that would be tomato soup but it was just another bland vegetable soup.

These days I go the extra mile to create flavoursome soups from natural home-made goodness – something the whole family can enjoy. This soup is hearty and delicious. It contains garlic to add a zing, but also coconut milk at the end to give it some silkiness.

Courgettes/Zucchini contain very few calories and have a high water content. They aren’t hugely full of micronutrients, but they do provide useful amounts of immune system-boosting vitamin C, and significant levels of potassium, which is key to controlling blood pressure. The soluble fibre in the skin slows down digestion, and so stabilises blood sugar and insulin levels. Soluble fibre also helps prevent constipation and relieves irritable bowel symptoms.

As a meat eater I do like to add bone broth but if I am making it for vegetarians I add my homemade vegetarian broth which is just as tasty.

Enjoy as a main lunch or as a starter to an Italian feast x


  • 1 tbsp of coconut oil
  • 2 zucchini, medium size, sliced
  • 2 celery sticks cut up roughly
  • 1 onion, medium size, finely sliced
  • 1/2 tsp turmeric
  • grated ginger (around the size of the top of your little finger)
  • 2 garlic cloves
  • 1.5 cup of broth (try bone broth if you are meat eaters or vegetarian stock)
  • a few chives, finely sliced
  • a few basil leaves, finely chopped, for serve
  • a pinch of cayenne pepper
  • sea salt & ground freshly black pepper
  • extra virgin olive oil
  • 3 tbsp of of coconut milk



  1. Preheat oven to 160 degrees.
  2. Brush coconut oil on the bottom of a roasting tray and place all onions garlic and zucchini on and roast for 20 minutes.
  3. Once done add to the pot for a quick fry with the ginger. Put some stock in until it is covered. Season with sea salt/himalayan and black pepper. Cover with a lid and let  boil for about 15 minutes on a medium heat.
  4. Let it cool and then transfer to a blender, pulse a few times until is smooth and creamy and then add the coconut milk. Add more salt if needed.
  5. Serve in a deep plate, chives, basil, a pinch of cayenne pepper and sprinkle with raw unfiltered extra virgin olive oil.