Last updated February 1, 2019 by Lisa Richards, CNC

Zucchini & Onion Soup

This is a simple soup recipe that is perfect for the first stages of your Candida diet. The garlic, onion and olive oil all have antifungal properties. Soups are a great way to combine lots of nutritious vegetables in a healthy, filling meal, and this soup is no exception.

Zucchinis have a fairly neutral flavor that actually makes them really versatile vegetable, particularly in soups and juices. If you have a spiralizer, you can even make zucchini noodles. And zucchini can form the ‘pasta’ section of a gluten-free lasagna.

There is nothing in this recipe that will harm your gut health or contribute to any type of gut dysbiosis like Candida. In fact, the onion, garlic, and olive oil all have antifungal properties that can actively improve your gut health. Give it a try, and your digestive system will thank you!

4.45 from 20 votes
Zucchini & Onion Soup
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
Servings: 2 servings
Calories: 179 kcal
Author: Lisa Richards, CNC
Ingredients
  • 2 zucchinis
  • 1 onion
  • 2 garlic cloves
  • 2 Tbsp. olive oil
  • Sea salt
Instructions
  1. Steam the zucchini and onions.
  2. Puree the zucchini, onion, garlic cloves, olive oil and salt in your blender. Add water for desired consistency.
  3. Pour in bowl and serve.

Healthy meals like this are an excellent option for a light snack on the Candida diet. Our Ultimate Candida Diet program is packed full of gluten-free, sugar-free recipes like this. It contains more than 100 recipes in total, and they’re all perfect for the Candida diet. Find out more here.

Filed under: Snacks
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Comments

  1. Mina says:

    I just made this! Really simple and yummy. Thank you so much!

  2. Lyanna Racedo says:


    I LOVE LOVE LOVE LOVE this soup!!!!! I’m doing the cleansing stage of a candida killer diet and I was getting soooooooo bored with my steamed veggies! I made this soup exactly as the recipe says too and it was SUPER yummy!!! Then later that same day I was warming up the left overs and I added a touch of coconut milk (canned kind) and it was SUPER SUPER SUPER yummy!!!! OMG this was a lifesaver!!!

  3. Natalie says:


    I’ve made this a bunch, a lot of my friends have really liked it. Sometimes I’ll put a few drops of tobasco sauce in my bowl with it. I also use coconut oil instead of olive oil as it’s a little sweeter and gives it a refreshing taste.

  4. Angelique says:

    This gave me the good idea to make a cream soup using boiled/pureed rutabagas. I might try cream of broccoli soup, adding nutritional yeast to give it a cheesy flavor.

    The spiralizer suggestion is a solid one, I’ve been spiralizing yellow squash, then topping with cheese-free pesto which is delicious and would be a great side to a soup. The one thing is, you can’t spiralize in advance because once cut, the strips rapidly lose their crisp fresh taste.

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