Zucchini Soup


So let’s get started!

I promise you this soup is so delicious, no one would imagine is so healthy.

Very low in fat, carbohydrates and very low GI.

Just in case you don’t know what GI means, here is a 2 line explanation for beginners: The GI or Glycemic Index is the reaction that foods produce in your sugar levels. The higher the GI, the higher that particular food scores in the “fattening” foods index.

This response is caused by the production of insulin and is directly linked to Diabetes.

If you want to finish your days with a warm, hearty dish full of goodness, try this super easy soup.

You will need:

  1. A medium to large sized pot
  2. A wooden spoon
  3. A blender


  1. 2 Zucchini
  2. 2 Onions
  3. 2 portions of cream cheese (the likes of Kiri) low fat versions are also good
  4. 1 tablespoon of Extra Virgin Olive Oil
  5. 1 cube of vegetable or beef stock
  6. Salt to taste (if needed)

How to do it…

First peel and chop the onions in big chunks (they will be blended later so no need to spend time chopping finely)

Wash the zucchini and cut off both ends, you can throw those away. Then split them in half in length and side to side and chop them in big cubes (see picture)


Put the olive oil into the cooking pot and turn the heat on to medium high, once the oil is hot, add the onions and a pinch of salt so they lose some water. Move them around with the wooden spoon to ensure they don’t stick to the bottom of the pot. Adjust the heat if necessary.

You want the onions to be a bit cooked, so they don’t taste raw later on. When they go slightly transparent, then you add the chopped zucchini.

Then mix the veggies, add 200 ml of water and the stock and put the lid on. Cook on medium heat (gently boiling) for about 15 minutes or until the vegetables are soft.

Take the pot out the heat and check that the level of water is appropriate. You can remove or add if needed. Add the two cheese portions and then blend until smooth. Test for salt and add to your taste.


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