Zucchini soup

Perfectly light and healthy, this zucchini soup is just the ticket for a quick and easy snack, light lunch or dinner party starter. Serve with crusty bread.

  • 35 mins cooking
  • Serves 4
  • Print


Zucchini soup
  • 30 gram (1 ounce) butter
  • 1 brown onion (200g), chopped finely
  • 2 clove garlic, crushed
  • 2 tablespoon plain (all-purpose) flour
  • 8 zucchini (1.2kg), chopped coarsely
  • 1 1/2 cup (375ml) vegetable stock
  • 1 cup (250ml) water
  • 1/2 cup (125ml) pouring cream
  • 1 tablespoon pouring cream, extra
  • 1 tablespoon coarsely chopped fresh chives


Zucchini soup
  • 1
    Melt butter in a large saucepan over medium heat; cook onion and garlic, stirring, until onion softens. Add flour and zucchini; cook, stirring, 2 minutes.
  • 2
    Stir in stock and the water; bring to the boil. Reduce heat; simmer, uncovered, for 15 minutes or until zucchini is tender. Cool 10 minutes.
  • 3
    Blend or process soup, in batches, until smooth.
  • 4
    Just before serving, return soup to pan. Add cream; stir over medium heat until hot. Season to taste. To serve, drizzle with extra cream and sprinkle with chives.


Recipe is not suitable to freeze. Don't reboil the soup once you add the cream, as the soup may curdle.

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