I am now excited about this new soup I tried to make!
I made it for my family dinner last week, and it was a big success! (even my 2 year old nephew could not get enough).
Zucchini Soup Recipe
Vegetarian Zucchini Soup!
Author: Lonneke Engel
Recipe type: Soup
Serves: 4
Prep time:
Cook time:
Total time:
Ingredients
- 2 big zucchini
- 1 big onion
- 2 vegetarian bouillon cubes
- salt & pepper
- fresh parsley
- italian dried herbs (optional)
- mild oliveoil to cook with
- ¾ liters of water
- blender
Instructions
- Chop the zucchini and onion and sautee them in a stock pot in a bit of mild oliveoil.
- Add water till all the pieces are under water plus a bit extra.
- Add bouillon cubes and stir.
- Add salt/pepper, herbs, fresh chopped parsley to season.
- Turn low when the soup is starting to cook.
- Blend half of the soup in the stockpot until half becomes creamy but there is still some pieces not blended.
- Simmer for 20 minutes and serve. Let the soup sit a bit to cool off.
- Add fresh parsley to garnish and a bit of olive oil.
Notes
This soup tastes even better when you let it sit overnight and reheat the next day!
Nutrition Information
Serving size: 4
hiiii
Lonn! you are the queen of AMAZING soups! xx
I’m so going to make this tonight. Have many zip-loc bags of shredded zuchinni in the freezer and didn’t know what to do with all of them and this will be good. I have a ‘rustic Tuscan’ seasoning blend with Italian stuff and lot of rosemary and lemon that should go perfectly with this. Soup queen rocks!
YUMMMM!!!X
Thank you for this recipe Lonneke.
I love zucchinis and hot soups.
I will make this soup that i’ll bring with my new thermos at my work.
I love OYL Christophe.