Zucchini soup recipes 8 times differently: try our specialties full of nutrients!

Have you grown a bunch of zucchini in your garden and don’t know what to do with them?

Bet on our tasty and nutritious recipes for zucchini soups that will warm you up.

Try the traditional cream, soup with curry and ginger or perhaps an unusual version with barley and watercress.

Enjoy your meal!

Zucchini curry cream with ginger

Zucchini Cream with Fresh Ginger, Jalapeño Peppers and Mint is a quick, easy and deeply satisfying dish that can be served hot or cold.

Ingredients:

• 2 tablespoons of coconut oil
• 1 medium onion, roughly chopped
• 2 cloves of garlic, roughly chopped
• 1 tablespoon ginger, peeled and grated or chopped
• ½ to 1 jalapeño pepper, seeded and chopped
• 1 and ½ teaspoons of sea salt
• 2 teaspoons of yellow curry
• 1 kg zucchini, cut into pieces
• 4 cups chicken or vegetable broth
• ¼ cup cilantro leaves and stems, roughly chopped
• ¼ cup mint leaves, roughly chopped

Method

1. In a heavy bottomed pot, sauté the onion, garlic, ginger and jalapeño in the coconut oil for about 5 minutes, until soft and fragrant.
2. Add salt, zucchini and curry.
3. Sauté for a few more minutes.
4. Add 2 cups of stock.
5. Bring to a boil, cover and cook until the zucchini is tender, about 5-10 minutes.
6. Add two cups of cold stock to a blender along with all of the cooked ingredients.
7. Blend until the mixture is smooth.
8. Add fresh mint and cilantro and mix.
9. Reheat and serve.
10. Garnish the soup with herbs, yogurt or coconut milk and fresh chili.

A hearty soup of zucchini, carrots and beans

A nutritious soup with large pieces of zucchini with carrots, beans, spinach, basil and lemon is light, simple and perfect for summer.

Ingredients:

• 1 tablespoon of olive oil
• 1 medium onion, diced
• 1 medium carrot, diced
• 2 stalks of medium stalk celery, diced
• 3 cloves of garlic, pressed
• 5 cups of vegetable broth
• 400 grams of cannellini beans, drained and rinsed
• ¼ teaspoon red chili flakes
• 500 g zucchini, cut into quarters and slices
• 60 g of baby spinach
• ½ cup fresh basil leaves, roughly chopped
• 2 tablespoons of lemon juice
• salt and pepper to taste

Method

1. Brush the bottom of a large pot with oil and let it heat for a minute.
2. Then add the onion, carrot and celeriac.
3. Sweat the vegetables for about 5 minutes, stirring occasionally, until soft.
4. Stir in the garlic and cook with the vegetables for about 1 minute, until fragrant.
5. Stir in the stock, beans, and red chili flakes.
6. Increase the heat and bring the liquid to a boil.
7. Lower the heat and let the soup simmer for about 15 minutes, until the carrots are tender.
8. Stir in the zucchini and simmer for about 5 minutes, until the zucchini is tender but not mushy.
9. Stir in the spinach and sauté for about 1 minute more.
10. Remove the pot from the heat, then stir in the basil and lemon juice.
11. Season the soup with salt and pepper to taste.
12. Ladle into bowls and serve.

Zucchini-spinach cream with barley and watercress

Add barley and watercress to a luxurious courgette and spinach cream and conjure up a beautiful, delicate, spring soup that is hearty but not too heavy at the same time.

Ingredients:

• ½ cup of pearl barley
• salt
• 3 tablespoons chives, finely chopped
• freshly ground pepper
• 1 and ½ teaspoons coriander seeds
• 2 tablespoons of butter
• 2 tablespoons of rapeseed oil
• ½ cup shallots, thinly sliced
• 1 kg zucchini, halved lengthwise and thinly sliced crosswise
• 2 bay leaves
• ½ cup baby spinach
• ¼ cup parsley leaves
• ¼ cup yogurt
• 110 g of watercress (discard the thick stems)
• 2 teaspoons of extra virgin olive oil
• finely grated lemon peel (for decoration)

Method

1. In a medium saucepan, cover the barley with 1 and 1/2 cups of water, add a pinch of salt and bring to a boil.
2. Cover partially and simmer over low heat until the barley is tender and the water is absorbed, about 25 minutes.
3. Stir in the chives and season with salt and pepper.
4. Meanwhile, in a small skillet, toast the coriander seeds until fragrant, about 1 minute.
5. Transfer to a spice grinder and allow to cool, then grind to a powder.
6. In a large saucepan, melt the butter in the canola oil.
7. Add the shallots and sauté over low heat, stirring, until softened but not browned, about 5 minutes.
8. Add the zucchini and minced cilantro and cook over low heat, stirring constantly, until the cilantro is fragrant and the zucchini begins to soften, about 5 minutes.
9. Add 4 cups water and bay leaves and bring to a boil.
10. Cook over low heat, stirring occasionally, for about 15 minutes.
11. Discard the bay leaf.
12. Working in batches, blend the soup in a blender until smooth; add spinach, parsley and yogurt to the last batch.
13. Return the soup to the pot and season with salt and pepper.
14. In a medium bowl, toss the watercress with the olive oil and season lightly with salt.
15. Ladle the soup into bowls and add the barley and watercress.
16. Garnish with lemon zest and serve.

Zucchini-tomato soup with Italian sausage

This zucchini and tomato soup is delicious, nutritious and healthy. You will enjoy every spoonful! Prepare it as a pleasant dinner that will warm you up.

Ingredients:

• 1 tablespoon of extra virgin olive oil
• 500 g of Italian sausage, removed from the casings
• 1 cup celery stalks, diced
• 2 cups chopped onion
• 2 cups red bell pepper, diced (about one large bell pepper)
• 2 cloves of garlic, pressed
• a pinch of red chili flakes
• ¼ cup tomato paste
• approx. 1 kg zucchini, cut into pieces
• 5 fresh tomatoes, diced
• 1 teaspoon of salt
• ½ teaspoon of freshly ground black pepper
• 2 liters of chicken or vegetable broth
• 1 cup coarsely grated Parmesan
• 1 or 2 pieces of parmesan rind (optional)
• 2 tablespoons chopped fresh basil
• 1 sprig of fresh thyme
• extra parmesan for garnish, optional

Method

1. Heat the olive oil in a large pot.
2. Add the Italian sausages and cook until browned, about 5 minutes (chop the sausages up with a wooden spoon).
3. Once the sausage is browned, add the onion, celery and bell pepper and sauté for four minutes.
4. Move the meat and vegetables to the side and reduce the heat to medium (if your pot isn’t big enough, remove the meat and vegetables to a salad bowl before adding them back in).
5. Add the garlic, chilli flakes and tomato puree to the center of the pot and cook for two minutes, stirring occasionally.
6. Add the tomatoes, zucchini, salt, pepper, broth, Parmesan rind and Parmesan along with the fresh basil and fresh thyme and mix well.
7. Bring the soup to a boil and cook with the lid on until the vegetables are tender – about 10 to 15 minutes.
8. Remove the soup from the stove and remove the parmesan rind.
9. Serve the soup immediately with fresh basil and Parmesan cheese.

Zucchini-potato cream with parmesan

This soup is incredibly creamy and delicious! It will probably become your new favorite winter dish. So let’s get cooking!

Ingredients:

• 1 tablespoon of clarified butter, coconut, avocado or olive oil
• 2 fresh garlic cloves, pressed
• 1 large onion, diced
• 3 stalks of celery, cut into slices
• 2 medium zucchini, chopped
• 2 medium potatoes, peeled and thinly sliced
• 4 cups chicken broth
• 1 cup Greek yogurt or unsweetened coconut milk
• sea salt and freshly ground black pepper, to taste

To serve:

• 2-4 strips of bacon, fried and crumbled (optional)
• 1/4 cup grated Parmesan

Method

1. Melt the clarified butter in a medium saucepan over medium-high heat.
2. Add the garlic, onion and celery stalks and sauté for 3-4 minutes until the vegetables are soft.
3. Add zucchini, potatoes, broth and bring to a boil.
4. When the soup begins to boil, close the lid and reduce the flame.
5. Cook for 20 minutes or until the vegetables are tender.
6. Taste and season with sea salt and ground black pepper to taste.
7. Using an immersion blender, blend until smooth, then stir in the plain Greek yogurt.
8. Serve hot, garnished with crumbled bacon and sprinkled with parmesan cheese.

Zucchini soup with carrots and ginger

Healthy Summer Zucchini Soup with Carrots, Ginger, Turmeric and Coconut Milk is quick and easy, yet nutritious and delicious. Enjoy it too!

Ingredients:

• 2 tablespoons olive oil or ¼ cup water
• 1 medium onion (about 1 cup), chopped
• 2 cloves of garlic, pressed
• 2.5 cm piece of fresh ginger, grated
• 1 teaspoon cumin
• 1 teaspoon coriander
• ½ teaspoon of turmeric
• ½ teaspoon paprika
• 4-5 medium carrots (about 2 cups), diced
• 2 medium zucchini (about 2 and ½ cups), chopped
• 3 and ½ cups vegetable stock (or water)
• 1 can (425 ml) coconut milk
• juice of ½ lemon
• Himalayan salt + pepper to taste

Method

1. In a large pot, heat the oil over medium heat, add the onion and sauté for 5 minutes.
2. Add the garlic, ginger, cumin, coriander, turmeric and paprika and sauté for 1 minute more or until fragrant.
3. Add the carrots and zucchini and cook for about 7 more minutes.
4. Add the vegetable broth and bring to a boil, cover with a lid, reduce the heat to low and simmer for 15 to 20 minutes.
5. Turn off the stove, add coconut milk and lemon juice.
6. Using an immersion blender, blend the vegetables until creamy.
7. Return to low heat and reheat if necessary.
8. Serve with homemade bread or crackers.

Simple zucchini cream with sour cream

You only need 5 ingredients for this quick, easy and delicious zucchini cream! Optionally add olive oil and fresh grated cheese or herbs. Serve with crusty bread as a main course or as an appetizer.

Ingredients:

• 1/2 small onion, quartered
• 2 cloves of garlic
• 3 medium zucchini, cut into larger pieces
• 1 liter of chicken or vegetable broth
• 2 spoons of sour cream
• salt and black pepper to taste
• grated Parmesan as needed, optional

Method

1. Combine the chicken stock, onion, garlic, and zucchini in a large pot over medium heat and bring to a boil.
2. Reduce heat, cover, and simmer until tender, about 20 minutes.
3. Remove from the stove and blend with an immersion blender, add sour cream and blend again until smooth.
4. Season with salt and pepper to taste.
5. Serve hot.

Zucchini-chickpea cream with spinach

Canned chickpeas in combination with tahini thicken this simple vegetable soup beautifully and give it a creamy consistency. Serve with baguette slices for a simple and tasty dinner.

Ingredients:

• 1 tablespoon of olive oil
• 1 large onion, sliced
• 2 medium courgettes, cut into 2 cm pieces
• 3 cloves of garlic, pressed
• 1 tablespoon of ground cumin
• 1 bay leaf
• 2 and ¾ cups chicken or vegetable broth
• 1 (425 mL) can chickpeas, rinsed
• 6 cups baby spinach
• 2 tablespoons of lemon juice
• 1 tablespoon of tahini
• ¼ teaspoon salt
• ¼ teaspoon ground pepper
• 6 tablespoons of low-fat plain yogurt
• 1 tablespoon chopped fresh herbs, such as parsley and/or chives, for garnish

Method

1. Heat the oil in a large pot.
2. Add the onion and sauté, stirring frequently, for 3 to 4 minutes, until softened.
3. Add the zucchini, garlic, cumin, and bay leaf and cook, stirring frequently, for about 1 minute.
4. Add stock and chickpeas.
5. Bring to a boil over high heat.
6. Reduce the heat to keep the stock clear and simmer, covered, until the zucchini is tender, 15 to 20 minutes.
7. Discard the bay leaf.
8. Add the spinach and stir.
9. Blend the soup in batches in a blender or food processor.
10. Return the soup to the pot.
11. Add the lemon juice, tahini, salt and pepper and whisk until the tahini is incorporated.
12. Pour the soup into bowls.
13. Add the soup and yogurt to each bowl and stir into the soup.
14. Sprinkle with herbs as desired.

We also use grated courgette noodles to make breadcrumbs and simple doughnuts, when all the ingredients are mixed together. We then bake the prepared mass not only on a baking sheet, but we can also bake it in a cake form or in a cake form, when we fill the pudding after baking. In addition to sweet pastries, courgettes are also suitable as fillings for savory pies .

And how did you like the zucchini soups? Write to us in the comments!