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Simple Zucchini Soup for Summer

What you need: 

2 medium zucchini (courgettes), sliced
1 medium onion, chopped
2 cloves garlic, chopped (to taste)
Water or soy milk (about 1 litre/4 cups)
1 stock cube
2 tablespoons olive oil
parsley and dill to season

What you do: 

Heat oil in soup pot and saute onion and garlic until it starts to colour.
Add zucchini and toss well. Cover with water or soymilk; add stock cube and season to taste.
Bring to boil, reduce heat to simmer and cook until zucchini is tender.
Blitz in blender until smooth.
This can be served hot or chilled in the fridge for a refreshing summer soup.

Preparation Time: 
20 min
Cooking Time: 
Recipe Category: 


great basic recipe, i've been adding cannelini beans and blitzing half the soup.  If i've got a bit of tofu in the fridge I whizz that up with a blender and add to the pot for extra creaminess.



Small update: I had it cold this morning and after tasting it added a little more fresh lemon to my bowl. Yum.


Oh, Yabbit, I'm so glad I made this with my zucchini! I just tried a taste and right out of the pot it is super-yummy--I am currently chilling it now and can't wait for that.

Out of necessity, I made a few changes:

1. I didn't have stock cubes and my soymilk was bad when I got it out of the fridge  >:( so I used about 1 2/3 cup veg stock, 2 1/3 cup water, and half a block of extra firm tofu. Didn't look like much in the pan but was plenty creamy out of the blender.

2. I didn't have dill (and don't care much for it anyway) or parsley, so I used basil as my spice. I think parsley would have been a great addition though, adding a freshness and color.

3. I squeezed some fresh lemon juice (about 1 lemon's worth) into the soup as it was blending to add a brightness to it.

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