Zucchini Soup
from Ayurveda Today, Volume 21, Number 2, Fall 2008

This is a great way to use up your garden zucchini and other late summer/fall vegetables, when you're just overwhelmed with the amount of the harvest. It's also a simply delicious soup.

The secret to making this soup special is to use a mandolin slicer/grater for all the vegetables. Use the blade that produces shreds about the size of a toothpick. This makes the soup thick and rich with lots of flavor and the vegetables fill each spoonful of soup. It also makes all that vegetable preparation a breeze.

Since it is delicious at room temperature as well as hot off the stove, serve this outdoors under the trees as evening sets in.



10 to 12 zucchini, small or medium
5 tomatoes, medium
5 celery, stalks
1 green bell pepper
7 garlic cloves
2 carrots, medium to large
  * all of the above vegetables should be grated, shredded, thin sliced, or finely chopped
1 Tbs. rock salt
3 Tbs. cane sugar
1 Tbs. black pepper, ground
  Vegetable seasoning / concentrate and / or broth
1/2 cup heavy cream (optional, but so good)
1 lb. pasta, penne or shell

Vata :: Pacifies/reduces the dosha
Pitta :: May need to adjust salt and oil
Kapha :: May need to forego the cream



Heat the oil on high heat. Add the tomatoes and garlic, and sauté for a few minutes. Add the celery, bell pepper, carrots and salt. Stir and cook for four minutes. Add 1 to 2 cups of water and turn the heat down to medium-high. Add the zucchini and fill the pot with water or vegetable broth to cover the vegetables well. The pot will be at its capacity or close to full.

Add vegetable seasoning, salt, and concentrate. Stir frequently as you bring this mixture to a boil. Add sugar and pepper and turn down heat to medium or below. Simmer for 30 minutes.

Cook pasta separately, rinse and let cool in strainer/colander. Add the cream to the soup just before serving.

Place some pasta in a dish and ladle warm/room temperature soup on top.

Serve with baguette if desired.

Serves 9 – 10

Note: The tomatoes, garlic and carrots can make this a little heating for pitta but is ok in moderation. The sugar mitigates the sour quality of the tomatoes but pitta types may need to adjust the salt and oil in this soup. You can run the tomatoes through a food mill to reduce the vata and pitta-provoking qualities. Kapha types can have this without the cream, if they're a little out of balance, but if things are pretty balanced for the kapha person, even with the cream it will be ok. However, they should use whole grain pasta and maybe a gluten free version. This should be a warming, oily and satisfying dish for vata types.

Brothers image © Roberto A Sanchez, thepalmer@istockphoto.com
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