Zucchini soup

By • April 16, 2015 0 Comments

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Author Notes: My mom used to make this soup with young bright green pumpkin, this days I use zucchini.anka


Serves 6

  • 5 tablespoons olive oil
  • 1/4 cup flour
  • 1 medium onion, diced
  • 2 cloves of garlic minced
  • 1 tablespoon tomato paste
  • 3 medium zucchini, shredded
  • 4-5 cups vegetable broth
  • 1 teaspoon caraway, ground
  • salt and pepper
  • 3 tablespoons parsley chopped
  • 1/2 cup sour cream (optional)
  1. Shred zucchini and sprinkle with 1 tsp salt, let sit for 30 minutes and squeeze liquid out of shredded zucchini, put on the side.
  2. In a large sauce pan, heat the oil.Saute onion for 3-4 minutes on medium heat, add flour and saute for 2-3 minutes, add garlic and tomato paste
  3. Add zucchini, vegetable broth, caraway, parsley, salt and pepper bring to a boil and simmer for 20-30 minutes over low heat.
  4. Serve with sour cream at the table. If you are not using sour cream you can add milk to the soup ( 1 cup stock substitute for 1 cup milk)

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