Zucchini Soup


The weather starts to change. The temperatures drop, clouds cover the sky, and it is rainy again. When that happens, the cravings for warm and comfort foods start kicking in. My usual go-to recipes in these cases are soups. They are easy and fast to make, flavorful, satisfying, and if you use simple ingredients like the ones used in this recipe, you can eat more and more without having any guilt afterward, knowing this one is actually good and nutritious for your body.

This Zucchini Soup is a great source for important vitamins and minerals, such as magnesium, potassium, vitamin A, C, and K.

Nutrition facts per serving (yield about 8 servings):

calories: 95 Kcal; carbs: 16g; fats: 3g; proteins: 4g



  • 1 large onion, peeled and diced
  • 2-3 large garlic cloves, sliced
  • 1 large carrot, sliced
  • 1 medium Russet potato, peeled and diced
  • 7 large zucchinis, diced
  • 2 cups vegetables broth
  • 1 tablespoon olive oil
  • Salt and pepper
  • 1 teaspoon turmeric
  • ½ teaspoon Hungarian paprika
  • Optional: replace turmeric and paprika with your favorite seasoning blend


  1. In a large pot add the olive oil and diced onion. Stir-fry for 4 minutes on medium-high heat. 
  2. Add the garlic and keep stirring for 2 more minutes.
  3. Add carrot, and potato. Stir for 4 more minutes.
  4. Add zucchini, vegetables broth, salt, pepper, and spices.
  5. Cover, bring to boil, reduce heat and simmer for 10 minutes until vegetables are tender. Remove from stove.
  6. Pour into a blender container and blend until smooth.
  7. Serve with roasted hazelnuts and cilantro on top.