Creamy Bosnian Zucchini Soup

Light and velvety soup of zucchini, onion and garlic with a touch of milk.

This Bosnian zucchini soup starts by sautéing onion and garlic, then simmering chopped zucchini in broth until tender, finishing with milk and parsley for a silky texture.

• Actualizado 4/25/2025

F T P

Tiempo de preparación

10 min

Tiempo de cocción

20 min

Tiempo total

30 min

Porciones

Ingredientes

Vegetable Broth - 800 ml
Garlic - 2 cloves
Zucchini - 300 g
Milk - 100 ml
Parsley - 2 tbsp
Onion - 1 piece
Pepper - 1 to taste
Sea Salt - 1 to taste
Olive Oil - 1 tbsp

Direcciones

Paso 1
Chop 300 g zucchini, dice 1 onion and mince 2 garlic cloves.
Paso 2
Heat 1 tbsp olive oil in a pot over medium heat; sauté onion and garlic until soft.
Paso 3
Add zucchini and cook 5 min.
Paso 4
Pour in 800 ml vegetable broth, bring to a gentle boil.
Paso 5
Simmer 10 min until zucchini is very tender.
Paso 6
Stir in 100 ml milk and heat through.
Paso 7
Season with salt and pepper, garnish with 2 tbsp chopped parsley and serve hot.

Notas del cocinero

For extra depth, roast the zucchini pieces briefly before adding.

Nutrition Facts (per serving)

100

Calories

Fat

Carbs

Protein