zucchini soupSoups are wonderful to eat during the cold season and they are so easy to make. I make a portion of this soup and eat it as an appetizer during the week, but it is also great as a main dish. making zucchini soup1

Zucchini soup
Serves 8
134 calories
9 g
64 g
8 g
7 g
4 g
236 g
258 g
5 g
0 g
4 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 134
Calories from Fat 70
% Daily Value *
Total Fat 8g
Saturated Fat 4g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 64mg
Sodium 258mg
Total Carbohydrates 9g
Dietary Fiber 1g
Sugars 5g
Protein 7g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. • 3 tablespoons butter
  2. • 1 large onion, sliced
  3. • 1/3 pound (175 grams) broccoli
  4. • 1 lbs (450 grams) zucchini / squash
  5. • 4 cups (1 liter) of chicken stock (vegetarian option: can be substituted with vegetable stock)
  6. • 2 eggs, lightly beaten
  7. • 3 tablespoons parsley, chopped
  8. • 3 tablespoons parmesan cheese, grated
  9. • Salt and pepper
  10. • Olive oil
  1. 1. Melt butter in a large stockpot and then add the onions. Sauté about 5 minutes over low to medium-low heat, then turn up the heat slightly and add the broccoli and zucchini. Stir frequently and sauté for another 5-10 minutes.
  2. 2. Add chicken or vegetable stock and bring to boil. Cover with a lid and lower the heat to simmer for about 20 minutes.
  3. 3. Add 1 tablespoon of parsley and puree the soup with a hand held blender until all lumps are gone.
  4. 4. In a small bowl mix together the beaten eggs, Parmesan, and the remaining parsley. Slowly, a little at a time, stir the mixture into the hot soup. This will make the egg mixture stringy in texture (instead of lumpy) and will also make it look pretty.
  5. 5. Serve garnished with a drizzle of olive oil, a dash of cracked pepper, and a sprig of parsley.
  1. *If you want a creamy consistency, you can also add ¼ cup of cream
DiepLicious https://dieplicious.com/
 making zucchini soup2


Tina Diep

I LOVE FOOD and better yet I LOVE TO COOK.

I can thank my Vietnamese roots. Vietnamese people use a great amount of time cooking and eating, traits which they have learned from their families. Everyone seems to know how to cook, and they are adept at picking fresh and quality foods from the market. Food is a priority in Vietnam – if you eat well, you live well.

I was born in Denmark, and in my mind I am a true Dane. Danish people cook a lot as well, but they prefer to spend less time in the kitchen and more time at the table. I consider myself Vietnamese from a culinary standpoint and Danish from a cultural standpoint (and I live in New York, which is a Mecca for foodies).

My mum is a great cook, she taught me how to chop vegetables and how to just randomly throw things together and somehow get an awesome meal. She makes cooking seem like art, and she is my inspiration for DiepLicious cooking.

My husband loves food as well and he has a great appetite. Cooking for him is a real joy. He has a great interest in everything that concerns health, and loves to point out specific foods and why they are good for you to eat. I will share his knowledge with you. He makes my cooking more challenging, but also a lot healthier.

I offer you one Golden Rule: to enjoy food fully, always taste the food even if you don’t like it. For me it takes a couple of tries to get to know the real flavor.


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