Mint & zucchini soup

Last week I headed down to Belgium to visit my lovely friend Marjolein. She’s a member of a program at a local farm where, having paid a set price for the year, she can come and go as often as she likes and pick whatever produce she needs directly from the ground. I absolutely love the idea and I think that if I didn’t live in the middle of a city, and if I owned a car (produce can be heavy!), I would be all over that program. Marjolein knows me too well at this point, so she knew to bring me along for the harvesting!

Not that I’m a seasoned country girl by any means, having grown up in Toronto and being generally something of a ‘princess’ (not to mention deathly afraid of most bugs)… But I love all things food, and I guess the feeling I get when I’m surrounded by fresh produce must be the same sort of feeling artists get when they’re faced with a blank canvas. So many possibilities!

I couldn’t believe how many fresh herbs were up for grabs: tons and tons of fresh chervil, sage, tarragon, parsley, mint, and basil. And the zucchinis! Huge rows of zucchini plants, bursting with those lovely blossoms and absolutely the most massive zucchinis I’ve ever seen.

(Do you see where I’m going with this yet?)

zucchini soup, vegetarian recipe

Zucchini soup is something that I make year round – it’s delicious, easy, quick, and filling. But seeing row upon row of bright green and yellow zucchinis, and being able to smell the herbs before I could even see them, it dawned on me that this is the perfect time to whip up a big batch of it. (Although, even though the big zucchinis are awesome, you should keep your biggest ones for other dishes, as they don’t have quite as much flavour as their smaller counterparts.)

So, if you’ve got more zucchini in the house than you know what to do with – or even if you don’t! – give this super easy and deliciously vibrant soup a try. Lately it’s looked rather more like fall than summer around here, so I’m glad for the warming feeling of hot soup in my stomach. But if it’s sweltering where you are, this would also be delicious cold. The fresh mint and basil make this a refreshing dish regardless!

By the way: I know I’m giving you a specific recipe below, but this soup is so easy to whip up that you shouldn’t get too worried about the details. For example, while I’ve given measurements here, a trick that works every time is simply to follow a rough 2:1 ratio of zucchini to potato and to put in the same volume of stock as you have in both vegetables combined. For example, in this recipe I’ve got 6 cups of stock to 2 cups potato + 4 cups zucchini. Bearing this general ratio in mind you could whip this baby up in your sleep!

zucchini soup, vegetarian recipe

One final note before I leave you with this recipe: if you have a food-related blog, I’d love to check it out! I’m part of a really great community of like-minded people on Instagram and I’m looking to build a similar environment here as well. Leave your link in the comments, and if you’re interested, you can also follow my blog with Bloglovin.

Mint & zucchini soup

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 4-6 bowls, depending on their size

Mint & zucchini soup


1 medium yellow onion, diced
4 cups diced zucchini (about 1.5-2 zucchinis)
2 cups diced potato (300-400 g), peels on
1 clove garlic, peeled and crushed
1.5 liters (6 cups) vegetable broth
olive oil, for frying (roughly 1 tbsp)
big handful fresh basil
big handful fresh mint
salt & pepper, to taste
Greek yogurt, for serving
extra fresh mint and basil, for serving


*A note on seasoning: I like to season every layer as I add it to the pan. This means that I first season (salt & pepper) the onion, then the zucchini, and then finally the potato. I find this to be the most effective way of bringing out flavour, and I rarely find that I need extra seasoning before serving. This would obviously be tedious to include in every step, so I've omitted it here. Naturally, if you're concerned about your salt intake or anything like that, adjust as necessary!
1. Over a medium heat, sauté your onion with a pinch of salt in olive oil until translucent, but not brown - about 3-4 minutes.
2. Add your zucchini and allow it to release some of its moisture in the pan - about 3-4 minutes, stirring occasionally.
3. Add your potatoes, your crushed garlic clove and your stock, and bring to a boil.
4. Reduce to a simmer and let cook, partly covered, until the potatoes are soft - about 15-20 minutes, depending on the size of the diced potato.
5. Add your fresh herbs, blend, and you're ready to serve. I use a hand blender but if you're using a regular one, make sure to blend the soup in small, slightly cooled batches at a time to avoid disasters!
6. Optionally: serve with a big dollop of Greek yogurt (or crème fraîche) and fresh herbs on top.