Zucchini soup with fresh basil and parsley

Zucchini soup with fresh basil and parsley

May 4 2021



Serves 5

Monday night soup is my favorite way to get tons of nutrients for a right start of the week!! I am making an easy zucchini soup here and just adding fresh herbs before blending together. Let me tell you that it is REALLY good!


  • 1 medium onion, chopped
  • 2 celery stalks, chopped
  • 3-4 medium zucchini
  • 1 bunch of fresh basil
  • 1 bunch of fresh parsley (both Italian and curly work here)
  • 6 cups of stock
  • Salt and pepper
  • 2-3 tbsp of olive oil


Heat up the olive oil on medium and cook the onion and celery for a couple of minutes until fragrant.

Wash the zucchini , remove the ends and roughly chop. Add to the onion and celery and keep on stirring and cooking for a little longer. Add some salt and pepper, I usually start with 1 tsp each, and add the stock.

Bring to a boil, then simmer for 10-15 minutes until veggies are cooked and soft enough that you can pick a fork through it.

Transfer to a blender and add the fresh herbs and purée until smooth. Taste and adapt seasoning.

I always make extra so I have some for lunches throughout the week with a nice piece of avocado toast or something!

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