Quick Dinner Recipes

Using zucchini in soup is an easy way to get through your summer harvest of zucchinis.

If you peel the zucchinis, they are ideal for thickening a soup without adding too much colour.

If you love the green colour of zucchinis, make sure not to peel them and cook the zucchini soup a bit longer than normal (at least 15 minutes).

If you don’t want to end up with a pale Zucchini potato soup recipe, you can make a deep green zucchini soup by adding spinach!

Using zucchini as one of many ingredients of soup

• 2 potatoes cubed
   
• 2 zucchinis cubed
   
• 2 onions
   
• 2 garlic cloves, flattened with your knife or mortar
   
• 2 pints (1 liter) vegetable stock
   
• 1 pound (1/2 kg) fresh spinach leaves, coarsely cut
   
• a dash of curry, salt and pepper to taste

How to make a zucchini soup

1. Saute the onion in a pan with some olive oil for cooking.
    
2. Add potatoes, zucchini, garlic and stir until the garlic is fragrant.
    
3. Add vegetable stock, salt, pepper and curry, bring to the boil and let simmer for 15 minutes.
    
4. Throw in the spinach leaves, stir them around for 15 seconds and puree the zucchini soup with a handmixer.
    
5. Taste and add more spices if needed. If you want your soup to taste "mature" add a few drops of freshly squeezed lemon or lime juice.

Cheating: zucchini potato lime soup recipe

When you want to serve your guests zucchini potato lime soup but you don’t have any recipe nor lime, then serve the above soup with some extra yogurt and listen to what your guests have to say…

Please leave a comment if you have more tips about using zucchini in soup!

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