Zucchini soup with burnt garlic, easy courgette soup
Print Recipe
5 from 1 vote

Zucchini Soup with burnt garlic

This is the simplest recipe for zucchini soup or courgette soup. One pot, 10 ingredients and 30 mins. It is vegan, gluten-free, healthy, low calorie, and above all very delicious. Zucchini lends a natural creamy texture to the soup and burnt garlic adds to the strong earthy aroma and flavour. 
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Soup
Cuisine: Continental
Servings: 2 as side
Calories: 129kcal


  • 1 tbsp olive oil
  • 1 bay leaf
  • 4 cloves garlic smashed and peeled
  • 1 green chilli chopped
  • 1 small onion peeled and chopped
  • 1 zucchini cut into cubes (with peel)*
  • 3 cups vegetable stock
  • Salt to taste
  • freshly ground pepper to taste
  • 2 stalks chives for garnish (optional)


  • Heat oil in a deep stock pot. Add bay leaf, garlic and green chillies.
  • Sauté till the garlic starts to turn brown and some of it is slightly burnt.
  • Add onions, zucchini, vegetable stock, salt and pepper.
  • Cook covered for 10 minutes till the zucchini is soft and cooked.
  • Remove from heat. Using a tong, discard the bayleaf.
  • Blend the soup in the pot itself with a hand blender.
  • Transfer to soup bowl. Add some fresh chives for garnish and/or add a swish of little olive oil. Enjoy hot.


  • *Zucchini peel has lots of nutrition and fibre in it so I don’t peel it but if want a lighter colour to the soup and a more smoother texture, you might want to peel it.
  • I use Olive oil for a vegan soup preparation, can easily be substituted with butter.
  • I prefer blending the soup with a hand blender as it is easy, quick and mess free but if you want to use to a mixer, then wait for the soup to cool down a little and then transfer in small batches.


Calories: 129kcal | Carbohydrates: 14.5g | Protein: 3.5g | Fat: 7.3g | Saturated Fat: 1.1g | Fiber: 3.5g | Sugar: 7.7g