Zucchini & garlic soup


Looking for a refreshing and nutritious dish to beat the summer heat? Look no further than our zucchini and garlic soup with fresh dill. This versatile soup is not only packed with wholesome goodness, but it can also be enjoyed piping hot or chilled, making it the perfect summer companion.

Harnessing the natural flavours of zucchini and garlic, this soup is a celebration of fresh, seasonal ingredients. Its vibrant green hue and aromatic dill garnish are a feast for the senses, while its health benefits nourish your body from within.


Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Servings: 6



🌱3 zucchinis

🌱6-7 spring onion stalks

🌱5 cloves garlic

🌱1 lemon

🌱5 Tbsp cashew cream

🌱1.2 L water

🌱A handful of fresh dill

🌱Salt and pepper to taste

🌱Olive oil for cooking

How to prepare:

  • Begin by finely chopping the spring onion stalks, then sauté them in a small amount of olive oil.
  • Next, add the chopped garlic, ensuring it mixes well with the onions. Let the vegetables cook together for 2-3 minutes.
  • Grate the zucchinis and incorporate them into the pot, stirring thoroughly.
  • Once combined, pour in the water, ensuring all the ingredients are well immersed.
  • Season the soup with salt and pepper according to your taste, then cover the pot with a lid and allow the mixture to boil for 15 minutes.
  • Remove the pot from the heat source.
  • Add the fresh dill, along with the zest of a lemon and the juice from half a lemon, for an extra burst of flavor.
  • Finally, introduce the cashew cream to the soup, mixing it well to create a creamy consistency.
  • For added flavor and aesthetics, consider garnishing your soup with an additional sprinkle of fresh dill.


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