Hearty Zucchini Soup with Filler

5 from 4 votes
Cook Time 45 mins
Total Time 45 mins
Course Dinner
Cuisine European
Servings 4 people


Hearty zucchini soup:

  • 450 g 1 zucchini
  • 300 g Potatoes
  • 100 g 1 Onion
  • 2 piece Garlic cloves
  • 1 piece Ginger approx. 20 g
  • 20 g 1 Red chilli pepper
  • 2 tbsp Olive oil
  • 1 liter Vegetable broth (4 teaspoons instant broth)
  • 2 tbsp Creme fraiche Cheese
  • 2 tbsp Cooking cream
  • 1 tbsp Sweet soy sauce
  • 1 tsp Mild curry powder
  • 1 tsp Glutamate (alternatively 1 teaspoon instant chicken broth)
  • 4 big pinches Coarse sea salt from the mill
  • 4 big pinches Colorful pepper from the mill
  • 1 big pinch Sugar
  • 1 powerful splash Lemon juice


  • 60 g Smoked ham cubes
  • 60 g Zucchini cubes


  • Chive rolls freeze-dried
  • Creme fraiche Cheese


Hearty zucchini soup:

  • Wash the zucchini, cut off the ends, cut off approx. 60 g and put aside and dice the rest. Peel, wash and dice the potatoes. Peel and dice the onion. Peel and finely dice the garlic cloves and ginger. Clean / core, wash and finely dice the chi peppers. Heat olive oil (2 tablespoons) in a saucepan, fry the vegetables (onion cubes + garlic clove cubes + ginger cubes + chilli pepper cubes and potato cubes.) Vigorously in it and deglaze / pour on the vegetable stock (1 liter). Let everything simmer / boil for about 15 minutes with the lid closed. Add the zucchini cubes and simmer / boil again for about 15 minutes. Stir in crème fraîche (2 tbsp) and cooking cream (2 tbsp) and mix with mild curry powder (1 teaspoon), glutamate (1 teaspoon / alternatively 1 teaspoon instant chicken stock), coarse sea salt from the mill (4 big pinches), colored pepper the mill (4 big pinches), sugar (1 big pinch) and lemon juice (1 strong splash). Finally, mix thoroughly with the hand blender.


  • Finely dice the zucchini piece. Sear the ham cubes in a pan / stir-fry, add the zucchini cubes and fry / stir-fry and add / stir everything into the finished soup.


  • Serve the hearty zucchini soup hot with a dollop of crème fraîche and chives.
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Written by Crystal Nelson

I am a professional chef by trade and a writer at night! I have a bachelors degree in Baking and Pastry Arts and have completed many freelance writing classes as well. I specialized in recipe writing and development as well as recipe and restaurant blogging.

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