This is a lovely light soup for the summer that we enjoyed for lunch.

Zucchini Soup

Serving Size: 4


  • 4-5 cups zucchini, finely grated
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 4-5 tablespoons tomato paste
  • 2 cups water
  • 1/2 bunch basil, leaves picked, washed and chopped
  • salt and pepper to taste
  • vegan Parmesan as garnish

Zucchini Soup


  1. We grated the zucchini using the fine grater of the food processor.
  2. Heat the oil in a soup pot
  3. Add the minced garlic and saute to season the oil and soften the garlic.
  4. Add the grated zucchini and stir. Cook about 3 minutes to evenly season the zucchini.
  5. Add the water and the tomato paste and stir well.
  6. Cook the soup for 8-10 minutes or until the zucchini is soft.
  7. Season to taste with salt and pepper.
  8. Serve garnished with vegan Parmesan and optionally a few fresh herb leaves.