Quick Zucchini Soup with Herbs Galore

Are your planters overflowing with zucchinis and herbs? Nice. Then you can cook up this quick, vitamin-rich zucchini soup with chives and parsley.

zucchinis in the garden
Lots of zucs? Let's make some soup!

If it's a beautiful summer and your vegetables are feeling it, your garden will be overflowing with zucchinis around the beginning of August. The same goes for the parsley and chives. Those little plants from the spring will be huge.

Parsley in the garden
That tiny little baby parsley? All grown up!

What to do with all that green?

Make soup, of course. Zucchini soup is no stranger to most, but this recipe is extra quick and extra healthy. The herbs contain tons of vitamins and minerals, even more than you'll find in vegetables and fruit.

Parsley in particular is awesome for you. It's packed with vitamins A, B (1,2,3,6 and 11), C, E, and K - plus minerals like calcium, iron, magnesium, potassium, sodium, and zinc. So good. 😉

And the best part? Soup's done in 10 minutes.

Ready to Get Cooking? Here's the Recipe:

Ingredients (for 2 people):

  • 1 medium zucchini in cubes

  • large bunch of parsley and chives, finely chopped

  • half a bouillon cube (vegetable or meaty stock)

  • parmesan cheese (or soft herb cheese)

courgette-soep-1

Prep:

Bring the zucchini to a boil in a pan with a little water and the bouillon cube.

Once the zucchini is a little soft - after about 5 minutes - puree it with a (hand) mixer or blender. If needed, add some more water if the mixture is too thick.

Stir the chopped parsley and chives into the soup. Bring to boil again and serve immediately.

Delicious with some grated parmesan cheese. 😋

Or, if you want it a little creamier, add a generous spoonful of herb cheese like Boursin.

courgette-soep-2
Mmmmm, wonderful

With a toasty baguette topped with tomato, some pesto, and melted cheese, you have a summer meal in no time.

Enjoy!

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