Zucchini Soup

    Zucchini, unfairly neglected for many years, is making a big comeback in Australian kitchens. Try some of our wonderful soup recipes such as zucchini potato soup or chilled zucchini soup!

    34 Recipes

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    Global Cuisine

     
    1 review
     
    30min

    A delicious appetizer before a main meal.

    Recipe by: bazaar

     
    13 reviews
     
    25min

    This is a simple chicken stock based soup featuring fennel and zucchini. It is my quick winter dinner stand-by dish.

    Recipe by: Diana

     
    97 reviews
     
    1hour35min

    Broccoli, split peas and spinach provide the green colour in this pureed soup. It freezes well and is just delicious.

    Recipe by: ASTROPHE

     
    No reviews
     
    45min

    Adding stuffed pasta to this delicately flavoured soup turns it into a filling lunch or supper. Make it in late summer and early autumn when zucchini are at their best.

    Recipe by: Zoƫ Harpham

     
    20 reviews
     
    50min

    A fragrant zucchini soup that makes a very satisfying light meal.

    Recipe by: Esla Stopp

     
    15 reviews
     
    35min

    This is a simple vegetarian soup for the whole family with zucchini, spinach, potatoes and finished with cream.

    Recipe by: Hanni

     
    42 reviews
     
    1hour5min

    A simple zucchini soup recipe with some onions, tomato and herbs added. Use vegetable stock to make it all vegetarian.

    Recipe by: TUDES

     
    75 reviews
     
    35min

    This soup is so yummy and easy to make; the aroma will make your mouth water. Serve with some crusty bread.

    Recipe by: SYNCHORSWIM

     
    3 reviews
     
    45min

    This is a sweet zucchini soup that has subtle lemon flavours and is really creamy with milk and cream being added to serve.

    Recipe by: Nora

     
    No reviews
     
    40min

    The mellow smoothness of the zucchini in this intensely green vegetable soup provides a subtle counterbalance to the underlying sharp, peppery flavour of the watercress leaves.

    Recipe by: Pat Alburey

    2 / 4

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