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Zucchini Soup

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Zucchini Soup
2008-07-25 Side Dish
5 77

This vegetarian soup is great as a meal when served with warm crusty bread or as a starter course for a bigger meal.

  • Servings: 6


One Large Onion, diced
2 Tbsp Olive Oil
3 cloves Garlic, minced
5 Zucchini, rough chopped
1 tsp Salt
2 Tbsp Dried Oregano
6 cups Water
2 Vegetable Bouillon Cubes


Add the olive oil and onion to a large pot and cook until the onion changes color slightly.

Add the garlic, zucchini, salt and oregano.

Cover and cook on medium heat for fifteen minutes, stirring occasionally to get the bottom zucchini to the top of the pot and vice versa.

If some zucchini get a little browned, it's okay, it adds flavor.

When the zucchini changes to a light green, add the water and the bouillon cubes. Cover and cook on medium heat for half an hour.

Buzz the soup with a stick blender until it is smooth.

Helpful Tips:

This extremely healthy soup is very easy to prepare and using a stick blender will make it light and airy.