Do you currently have extra zucchini in your garden? This is a simple soup recipe that uses lots of zucchini. It freezes well and is a great meal to have on hand for a cold winter day.
A vitamin and mineral rich food. Zucchini is a good source of potassium which is important for maintaining a healthy electrolyte balance in the body. This summer squash is full of antioxidants, phytonutrients and is anti-inflammatory. It also has lots of fiber, which is an excellent way to aid your digestion.
The lycopene in tomatoes helps the liver to shield itself from cell damage and tomatoes’ fruit acids keep the gallbladder healthy. Tomatoes are also high in minerals and Vitamin C.
There are 4 cups of chopped tomatoes in this soup. About the time the zucchini is ready in my garden, I also have fresh tomatoes. To make 1 cup of chopped tomatoes takes about 28 cherry tomatoes, 3 plum tomatoes or 1.25 medium tomatoes. These estimates can help when gathering fresh tomatoes. For simplicity, I don’t blanch my garden tomatoes to get the skins off before I add them to my soup.
If you don’t have fresh tomatoes substitute a 28 oz. can of diced tomatoes.
This medicinal herb has some of the highest antioxidant properties in the plant kingdom. It is a powerful antiseptic, antibacterial, antiviral, and antifungal that is effective in fighting colds, flus and viral infections. Oregano is easy to grow in your garden or in a pot. Adding oregano and other herbs to soups is a tasty way to get healing herbal medicine into the body.
Italian Zucchini Soup
Ingredients1 cup onion
2 cups chopped celery
1 red pepper, chopped
4 cups diced tomates
4 cups diced zucchini
2 cups Healing Broth or water
1/2 tsp. salt
1 tsp. dried oregano
- In a large kettle, simmer onions with some Healing Broth or water until tender.
- Add in the rest of the broth plus all other ingredients and simmer for about 1 hour.
- Sprinkle with parsley or cilantro and serve. Enjoy!