Green Zucchini Soup


  • 2-3 chopped zucchini
  • 2-3 handfuls of fresh spinach
  • 2 Tbsp Basil Olive Oil
  • 2 garlic cloves
  • ½ chopped onion
  • 1 chopped celery stalk
  • 1 chopped carrot
  • 1 pinch dried chili flakes
  • Enough vegetable broth to cover all the veggies
  • Salt and pepper
  • Fresh basil, chopped
  • Fresh parsley, chopped


  1. Place all the ingredients in a large soup pot. Simmer until all veggies are cooked through.
  2. Place the soup in a blender (being careful to do this in small batches as to not cause the soup to spill), or, blend with an immersion blender right in the pot until smooth.
  3. When serving, ladle into bowls and drizzle with additional basil olive oil and top with fresh basil and parsley.
  4. This soup will freeze beautifully for up to three months.
January 09, 2019 — The Unrefined Olive