Light zucchini and rosemary soup

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

Light zucchini and rosemary soup
Rate this recipe
1 ratings

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Category: first course

Cuisine: dietetic, vegan, gluten free, lactose free

Servings: for about 3 person(s)

Light zucchini and rosemary soup

Light and healthy summer zucchini and rosemary soup.


  • 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 below.

Instructions: Light zucchini and rosemary soup

Heat the oil in a pot. Add the chopped leek (white and light green parts) and cook on medium heat for 5 min.

Add the potato and cut into cubes, 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.

lot of love. B.

Bottone per il sito foodohfood seguimi su pinterest

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