Chilled zucchini soup

The sun is shining, it is warm outside and it finally feels like Spring. I am also finally motivated again to eat “cleaner” food and be more physically active. I don’t know if its just me, but staying at home to whole day and constantly procrastinating has definitely led to a lot of unconscious eating of unhealthy foods. This has not only affected my physical appearance, but also my mental health. I am a firm believer of the saying that you are what you eat. What we put in our body definitely dictates how we feel not only physically but also mentally. The food we nourish our body with has a major impact on our overall health. Especially during the current crisis our well-being should be our number one priority and therefore how we feed ourselves should be more important than ever. To kickstart my “healthy” retreat I made a soup packed with veggies and herbs. It’s super light and tasty, but also packed with nutrients.


3 zucchinis

1 small onion

1 leek

1 fresh garlic

1 green chili pepper(optional)

1 tsp. Oregano

2 handfuls of all the herbs you have around, I personally used parsley and dill

1 cup normal yoghurt or coconut yoghurt

1/4 cup chopped walnuts

1 lemon(zest) + juice of half the lemon

What to do?

1. Firstly prepare all your ingredients by chopping them nicely.

2. Next heat a pot over medium-high heat with oil. Add onions and leeks Cook stirring occasionally until soft and tender for about 5 minutes.

3. Add garlic, oregano and zucchini to the onions.

5. Cook until zucchini have soften up a bit and then add the broth

6. Set the heat to high to bring to a boil. Reduce the heat immediately after boiling and maintain a steady simmer until zucchini is very tender, for about 15 minutes.

7. Once the everything is cooked turn off the heat, add your herbs, lemon and lemon zest and blend the soup on high speed until very smooth.

8. Transfer pureed soup to a large bowl or sealable container. Cover and chill until cold, for at least 1 hour.

9. When ready to serve, stir with yogurt, if using, and add the walnuts, salt and pepper to taste.

* If you have more time and are into something more complicated, strain the soup using a colander. This is a technique I learned from one of my favorite chefs – Charles Michele, who you may know from the Netflix Show – Chefs Table. By doing this you are basically separating the soup and giving it two different textures – smooth and chunky. In addition it also looks very visually pleasing and will upgrade this simple vegetable soup to a much more “chef-like” level.

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