Skip to main content

Zucchini Parmesan Basil Soup

I feel so bad for disappearing for such a long time! Honestly, I have no excuses. I was unmotivated and uninspired to take pictures of anything I had cooked or baked in the past weeks. Let me explain how such a thing can happen to me, me who is in love with taking pictures of anything but mostly of food!
So the joy that filled my days after graduating from college and that I could enjoy life and summer has ceased as August rolled in. Because the enormous question has risen that what now? I need a job. 
So I started searching frantically for a job or an internship. Turns out it's one hell of a job itself to find a job! I know, it should have been obvious but it wasn't to me until now. So I got less and less enthusiastic about being out of school each and every day. 
Decisions, decisions... 
So until a few days ago when I finally made up my mind to go to a graduate school in the spring and until then I'll just do some work. This calmed me down a bit so inspiration is emerging. Slowly but steadily :) So here you go, an incredibly tasty soup that is perfect in every way! It's quick, it doesn't require a ton of ingredients, it's crazy healthy, diet approved, dairy-free and most of all GOOD! 
Have a sandwich with it and it's the ultimate weekday lunch! 

Zucchini Parmesan Basil Soup
recipe adapted from Our Life In Food

2 small or 1 big purple onions - chopped
3 medium zucchinis - chopped
vegetable stock or water - as much as will cover the vegetables
1/2 cup grated parmesan
a handful of fresh basil leaves
2 tablespoons dairy-free cream

Heat 2 tablespoons olive oil in a pan. Add in the chopped onions and sprinkle it with 1 teaspoon salt. Saute it until they're soft and then add in the zucchinis. Add some salt and let them soften for a few minutes. Stir it a few times. Then add as much stock or water that will just cover the veggies. It's about 3, 3 and a half cups. Season it with more salt and dried vegetable mix if using water. Turn the heat to low and let it cook until it's starting to simmer, about 15 minutes. Add the grated parmesan and basil leaves and puree the soup in a food processor. Transfer the soup back to the pan and turn the heat on again. Add in the dairy-free cream and let it simmer for a few minutes. Serve it with a sprinkle of parmesan. Enjoy :)


  1. Sounds really tasty. Come join my soup event sometime......

    You are welcome to join in my monthly food blogger event THE SOUP KITCHEN, here for entry details and current theme. New theme each month. All bloggers are welcome, hope to see you participate soon.

  2. Beautiful looking soup, love the color. Look forward to a nice bowl.


Post a Comment

Popular posts from this blog

Hungarian Kakaós Csiga (Chocolate Rolls)

Frankly, I missed baking so much! Even though I needed one baking-free month to lose all the weight I gained due to the excessive baking mania I got over this summer I just cannot stop it! So I decided that I don't have to give up this love of mine but I do have to figure out something that will not leave me end up gaining weight again. What to do, what to do...Bake only in the weekends! And probably I should get a grip and not stuff my face until I can't move...Which didn't really happen today. I ate like 6 of these lovely chocolate rolls...I guess, no dinner for Csilla tonight :P These rolls are from a traditional Hungarian pastry recipe. I called my Grandma to ask for the recipe and as it always happens with Grandma recipes she did not know the measurements...I don't know if it's only with my grandmas but they always work with their eyes so they usually have no idea how much grams I need from this or that... So I turned to an ancient Hungarian cookbook and that i…

Sajtos Pogácsa - Hungarian Cheese Puffs

We have different traditions in Hungary in the holiday season. Santa, I mean St Nicholas, comes on 6th December here and on Christmas Eve we are waiting for the little Jesus to bring our presents! Of course, as an almost 22-year-old I don't expect any gifts on Nicholas day...That is why I was so surprised when I got absolutely the coolest thing ever! A plastic bread-board! I had a huge wooden one that was very heavy, very hard to clean and needed such a big space. Look at this beauty :)

It has everything I might need. Measurements, unit converter, it can be rolled up, I don't need to use flour for kneading...I know exactly how big I need to knead the dough, it is perfect!  So, of course I just had to try it out! :)
I've been waiting for these cheese puffs' recipe for years now. It is a traditional, old school Hungarian pastry. It is made with yeast and it tastes amazing! These mini puffs are crunchy on the outside and super duper soft inside! This recipe is the ultimate c…

Coconut-Almond Butter stuffed Chocolate Cups

I wasn't gonna make a dessert today. Let alone something chocolatey. No no no! I wanted to have a dessert-free week. And look, I made chocolate cups! How did this happen??  Anyways... These cups are amazing. Seriously, finger-licking good. Not exaggerating. You need to make this!! I used to go crazy for Reese's but after a while I got so fed up with the excessive sweetness. Yeah, I find Reese's way too sweet and too dense. That's why I fell in love with these cups. These are not overly sweet, yet really rich and the salt on top  takes it to the next level. I am in love. Although I did eat only a half of it. But I'm thinking hard to eat another half :) I might as well just do it. What's the harm? 1 pound on my hips? Oh well! :P
So it all started with me buying a bag of almonds. To make almond butter. Then I wanted something extra so I started making coconut butter first and I kinda added more coconut than almonds... It's like raffaello butter. Utterly deliciou…