Summer is in full swing and we are now enjoying an abundance of zucchini.
With this fabulous abundance comes a dilemma …. what to do with yet more zucchini.
One of the zucchini I received was quite large and I decided that it was perfect for making a lovely soup.
The best thing about this soup is that it is entirely customizable. Add your favourite herbs, etc.Some people like to put sour cream in their zucchini soup, but I prefer to use greek yogurt. It provides a lovely zing to the soup. If you do choose to use sour cream, try adding a tablespoon of lemon juice at the end. This will brighten up all of the flavours.
Zucchini Soup
| Servings | Prep Time | Cook Time |
| 5 Servings | 5 minutes | 30 minutes |
Recipe Notes
- This soup freezes really well.
- Adjust the herbs to your liking.
INGREDIENTS
- 1 Large or 2-3 Medium zucchini – Cut up into a large chunks (about 1 inch), leave skin on
- 1/2 Medium Onion – Quartered
- 3-4 Garlic Cloves – Peeled, but left whole
- 4 Cups (1 L) Chicken or Vegetable Stock
- 1 Teaspoon Salt
- 1 Teaspoon Dried Dill (or 1 Tablespoon fresh Dill)
- 1 Teaspoon Dried Basil (or 1 Tablespoon torn fresh Basil leaves)
- 1/8 Teaspoon Pepper
- 3 Tablespoons Greek-Style Yogurt
- 1 Tablespoon Parmesan Cheese
DIRECTIONS
- Place the Zucchini, Onion, Garlic, Stock, Salt, Dill, Basil and Pepper into a large pot
- Bring to a boil over medium-high heat. Once boiling, reduce heat to a simmer, cover the pot and let simmer for 20 minutes
- Remove from heat and blend until smooth with an immersion blender
- Once smooth add Yogurt and Parmesan Cheese. Blend again.
- Serve with additional Parmesan Cheese on top if you like.
Cookery Nation 
Leave a comment