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Adjust Servings:
80 g Carrots
80 g Onions
1 kg Zucchini
1 handfull Rice
0.5 tsp Salt
0.5 tsp Black pepper
1.5 kg Water
200 g Yogurt
1 Egg
2 tbs Sunflower oil
2 tbs Parsley

Zucchini soup


  • Gluten Free
  • Vegetarian

Summer veggie magic for the soul

  • 30 min
  • Serves 4
  • Medium



An explosion of energy in just one sip. Restart for your body. Fresh and simple and it smells so good on the stove. Zucchini soup – Soo Tasty with Soo Foodies!

  • For vegan soup, skip the egg and the yogurt
  • Before serving, add some fresh lemon juice
  • Serve with warm homemade bread



Cut the onions and carrots into small pieces. Put the sliced veggies into water with handful of rice and boil. Wait for 15 minutes and add cubed zucchini in the water. After 10 minutes when all the veggies are boiled, mix them with oil, pepper and salt. Boil the soup for another 5 minutes.


Remove the pot from the heat. In a bowl mix egg and yogurt. Steer the mixture, grab a bailer of the soup and put it in the bowl with the yogurt and the egg while stirring carefully. Repeat while temperature of the soup and the yogurt mixture equalise. Pour yogurt mixture into soup. Finally add the chopped parsley.

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