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.
• Updated 4/25/2025
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Servings
4
Ingredients
- 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
Directions
Step 1
Chop 300 g zucchini, dice 1 onion and mince 2 garlic cloves.
Step 2
Heat 1 tbsp olive oil in a pot over medium heat; sauté onion and garlic until soft.
Step 3
Add zucchini and cook 5 min.
Step 4
Pour in 800 ml vegetable broth, bring to a gentle boil.
Step 5
Simmer 10 min until zucchini is very tender.
Step 6
Stir in 100 ml milk and heat through.
Step 7
Season with salt and pepper, garnish with 2 tbsp chopped parsley and serve hot.
Cook's Notes
For extra depth, roast the zucchini pieces briefly before adding.
Nutrition Facts (per serving)
100
Calories
4g
Fat
8g
Carbs
2g
Protein