Are your garden boxes overflowing with zucchinis and herbs? Nice. Then you can cook up this quick, vitamin-rich zucchini soup with chives and parsley.
In warm summer weather, your garden will be overflowing with zucchinis around early August. The same goes for the parsley and chives. Those little plants from the spring will be huge.
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 healthy. The herbs have a lot of vitamins and minerals, even more than you'll find in most vegetables and fruit.
Parsley in particular is great for you. It's got 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? The soup's done in 10 minutes.
How do you make zucchini soup?
Here's the recipe:
Ingredients (for 2 people):
1 medium zucchini, cubed
large bunch of parsley and chives, finely chopped
1/2 cube of boullion (vegetable or meat stock)
parmesan cheese (or soft herb cheese)
Bring the zucchini to a boil in a pot with the bouillion and a little water.
Once the zucchini is fairly soft - after about 5 minutes - puree it with a (hand) mixer or blender. If needed, add some more water if it's too thick.
Stir the chopped parsley and chives into the soup. Bring to a boil again and serve immediately.
Delicious with some grated parmesan cheese on top 😋
Or, if you want it a little creamier, add a generous spoonful of herb cheese like Boursin.
With a toasty baguette topped with tomato, some pesto, and melted cheese, you get a quick and easy a summer meal.