Zucchini Soup with Toasted Croutons for your heart

Share on facebook
Share on twitter
Share on linkedin
Share on email

Table of Contents

How This Helps

Zucchini contains
a high quantity of potassium: 295 milligrams per cup, or 8% of your recommended
daily value
Zucchini is a wonderful vegetable containing a high fiber content, and it requires very less cooking. Moreover, when paired with parsley and dill, this vegetable soup is packed with all essential micronutrients, which can be light and easily digestible.

USDA National
Nutrient Database for Standard Reference


1 : : 
cup: : 
chopped zucchini: : 

2 : : 
cups: : 
water: : 

1 : : 
tablespoon: : 
olive oil: : 

1/2 : : 
root: : 
chopped parsnip: : 

5 : : 
sprigs: : 
dill: : 

1/2 : : 
cup: : 
vegetable broth: : 

1 : : 
tablespoon: : 
chopped parsley: : 

1 : : 
tablespoon: : 
croutons: : 


1. Briefly sauté roughly diced chopped zucchini with oil in a deep saucepan, stir. Add water, and parsnip root
2. Cover and let it fry for about 25 minutes on medium heat. Zucchini will release the liquid and become soft, stir occasionally.
3. Then, put cooked veggies into blender and mash together.
4. Add chopped veggies in a saucepan with 2 cups of water and cook them on high temperature. When water boils, put ½ half of bouillon cube, cook for another few minutes, until you get fine cream soup.
5. Pour into plates, sprinkle with parsley and dill, and add the toasted bread.