Cream of Zucchini and Mint Soup

This post is also available in: Italiano

Those who have a garden know that we often forget a few zucchini that grow up under the large leaves of the plant. In this case, we can gather these overgrown zucchini that are not really suitable to be consumed in the traditional ways. This principle also applies when you find abnormally large zucchini in the grocery store. I created this recipe in which you can also use the overgrown zucchini. It is suitable for hot climates like Italy and it’s also very fast and fresh.

Cream of Zucchini and Mint Soup

Recipe by Daniela FrancescuttoCourse: Recipes, Soups


Prep time


Cooking time




  • 1 ½ pounds of zucchini (if they are very large discard the part containing the seeds, the weight is net)

  • 2 cups of water

  • 1 onion

  • 1 teaspoon of vegetable broth (in granules)

  • 10 mint leaves

  • salt and pepper


  • Add the water, zucchini pieces, onion pieces, and the broth granules in a pot.
  • Bring to a boil and cook for 15 minutes.
  • Add the mint and blend everything off the heat, season with salt and pepper.
  • Allow to cool and let stand in refrigerator for at least an hour before serving in individual bowls. An indulgence can be added with a little extra virgin olive oil and to make it a complete dish, small cubes of Roquefort cheese can be added on top.

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