Light zucchini and rosemary soup

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This recipe for light zucchini soup with rosemary is easy and quick to prepare. Delicate, tasty, perfect for summer with fresh seasonal zucchini.

Light zucchini and rosemary soup

Light and healthy summer zucchini and rosemary soup.
5 from 1 vote
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course first course
Cuisine dietetic, gluten free, lactose free, vegan
Servings 3 person(s)
Calories 333 kcal


  • 2 tbsp olive oil
  • 1 leek
  • 2 tbsp fresh rosemary
  • 2 garlic cloves
  • 1 potato 250 g
  • 500 ml vegetable stock
  • 240 ml water
  • 600 g zucchini


Instructions: Light zucchini and rosemary soup

  • Heat the oil in a pot. Add sliced leek (white and light green parts) and cook on medium heat for 5 min.
  • Add diced potato, 2 minced garlic cloves and fresh rosemary. Mix and cook stirring often for another 2 minutes.
  • Then add water, vegetable stock and sliced zucchini. Bring to a boil and cook for 15 minutes.
  • Turn off the flame, add salt and pepper and blend the soup with the immersion blender. Taste and adjust with other salt and pepper as needed and serve.


The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.


Serving: 3personsCalories: 333kcal
Keyword easy soup, quick soup, summer recipe, zucchini
Tried this recipe?Let us know how it was!

lot of love. B.

p.s. If you are looking for another easy recipe with zucchini check my Gordon Ramsay zucchini appetizer with creamy filling.

Bottone per il sito foodohfood seguimi su pinterest
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