Gluten Free Zucchini Soup Recipes

GLUTEN-FREE ZUCCHINI SOUP

Steps:

• Heat oven to 400°F. Spray cookie sheet with cooking spray.
• Cut 12 thin slices from 1 zucchini. Chop remaining zucchini (about 4 cups). In large Dutch oven, heat oil over medium heat until hot. Add leek; cook about 3 minutes or until starting to soften. Add chopped zucchini and potato; cook 1 minute. Stir in vegetable broth and pepper. Heat to simmering; cook 15 to 20 minutes or until potatoes are cooked through. Stir in spinach leaves, and cook until just starting to wilt.
• Meanwhile, place zucchini slices on cookie sheet. Bake about 10 minutes or until starting to turn golden brown on top. Set aside until serving.
• Remove soup from heat. Stir in basil. Carefully place in blender. Cover; blend until pureed. Divide among 6 bowls; place a few slices zucchini on top of each. Top each with a tablespoon of yogurt.

ZUCCHINI COCONUT SOUP WITH BOK CHOY & POTATOES, GLUTEN FREE

Steps:

• Heat a large pot over medium-low heat and add olive oil, onion and garlic to the pot. Stir and cook about 5 minutes until onions are translucent.
• Next, add the zucchini to the pot, stir, and cook another 5-8 minutes over medium heat.
• Pour the vegetable broth, coconut milk, potato cubes, chopped bok choy stems (not leaves), salt, pepper, coriander and red pepper flakes into the pot and mix. Bring to a boil, then turn the heat down to simmer for 25 minutes or until the potatoes are softened and cooked through.
• Mix in the apple cider vinegar, ¾ of the chopped cilantro & bok choy leaves. Cook another 2-3 minutes just until the bok choy leaves soften.
• Before serving, mix thinly sliced jalapenos into the soup or add into each bowl individually & sprinkle with leftover cilantro and a squeeze of lime juice.

GLUTEN FREE ZUCCHINI FRITTERS RECIPE

Steps:

• Coarsely grate the zucchini. Place the zucchini in a colander set over a bowl and sprinkle with 1/2 tsp of salt. Let it stand for 10 minutes and release juice. With your hands or a wooden spoon squeeze out as much liquid from the zucchini as possible. Transfer the zucchini to a large bowl. Add the flour, eggs, cheese, green onion, ¼ teaspoon salt and ⅛ teaspoon pepper, stir until combined. Fry on medium heat with 1 tbsp of olive oil. I like to use a nonstick frying pan, as it allows to use less oil. When the oil is hot, scoop about 2 tbsp of your mixture into the pan and flatten a bit. Cook the zucchini fritters for 2 to 3 minutes, then flip and cook for an additional 2 minutes.

ZUCCHINI SOUP RECIPE - (3.5/5)

Steps:

• Add the olive oil, chopped onions, crushed garlic, dried basil, thyme and rosemary to a pot and sauté until the onions are softened. Add in the sliced zucchini and toss with the onions and spices. Add the vegetable stock and coconut cream. Bring to the boil, reduce heat, cover the pot and simmer until the zucchinis are soft and cooked. Blend up with an immersion blender if you have one or by transferring in stages to a blender jug and blending until smooth. Add salt and pepper to taste. Serve with some vegan parmesan, ground black pepper and fresh thyme. NOTES: *This amount of zucchinis is 3-4 large ones, 5-6 medium or 9-10 small. They are also called courgettes in some parts of the world. *Coconut cream can be switched for coconut milk but I do recommend the full fat canned variety.

EASY CREAMY ZUCCHINI SOUP

Steps:

• In a pot set over medium heat, melt the butter.
• Add the onion and garlic and sauté for 5 minutes until soft and translucent.
• Add the zucchini and basil then season with salt and pepper. Cook, stirring regularly, until the zucchini starts to soften.
• Pour in the stock and season with salt and pepper. Allow to simmer for another 10 minutes until the zucchini is soft.
• Transfer to a blender and add the baby spinach.
• Blend until the soup is completely smooth. Pour back into the pot then stir in the cream.
• Simmer for another 5-10 minutes then season with salt and pepper.
• Serve the soup in bowls with a swirl of cream and a spoonful of freshly grated Parmesan cheese.

CORN AND ZUCCHINI MINESTRONE (MINESTRA)

Steps:

• Cook pasta shells according to package instructions. Drain, rinse and set aside.
• In a dutch oven or other heavy bottom pot, heat the oil over a low burner. Add the onion and garlic and saute on low heat for 6 or 7 minutes until veggies become soft.
• Add the carrots, zucchini, potatoes, corn, diced tomatoes Herbes de Provence, Vegetable stock, salt, pepper, and chili flakes, and bring to a boil. Reduce heat to low and simmer for about 40 minutes until potatoes and carrots are fork tender. Add the coconut milk and stir in the fresh basil. Taste and adjust seasoning as needed.
• Serve over cooked pasta shells, and enjoy.***