Healthy vegetarian zucchini soup recipe

June 7, 2025 By

Last Updated on August 1, 2026 by Grab Your Spork

It’s turned cold here in Melbourne. Cold winter weather means it’s time for soup, and this healthy vegetarian zucchini soup recipe is one to add to your winter dinner or lunch roster. It’s incredibly simple to make, creamy, and packed with flavour even though there’s less than 7 core ingredients.

When Brooke first said that she was making a healthy vegetarian zucchini soup, I’ve got to admit I was pretty sceptical. Firstly, I’ve never had a zucchini soup before and secondly, green soup just doesn’t exactly scream delicious if I’m honest. One spoonful of this soup and I was eating my words as well as a second bowl of soup!

Brooke loves this vegetarian zucchini soup recipe because it’s simple, quick and can be made in one pot. The fact that it is so flavourful, smooth and satisfying, as well as vegetarian is just an added bonus. Made in under 30 mins it’s perfect for people who are time poor. I think recipes which can be made quickly and in one pot (or pan) are a win for both parties as I’m in charge of the washing up at our house.

This recipe was inspired by one of Brooke’s friends who has been making it for years. The great thing about this recipe is it has just 7 core ingredients. With winter now here in Australia soup is the perfect healthy dinner option. On dark and cold winter nights, this creamy healthy vegetarian zucchini soup will warm you right up.

This is definitely one of my new favourite soup recipes, but if you are looking for others, then you should check out our Cauliflower Soup Recipe or Roasted Pumpkin and Sweet Potato Soup Recipe.  If you are looking for something to serve with your soup our Savoury Muffin Recipe pairs perfectly also.

Healthy vegetarian zucchini soup recipe ingredients

Quick healthy vegetarian zucchini soup recipe

Healthy vegetarian zucchini soup recipe

Creamy Healthy vegetarian zucchini soup recipe

Two Bowls Healthy Vegetarian Zucchini Soup

Healthy Vegetarian Zucchini Soup

Creamy Healthy Vegetarian Zucchini Soup – Recipe Instructions

Healthy vegetarian zucchini soup recipe
 
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Healthy vegetarian zucchini soup recipe is incredibly simple to make, it is so creamy, and packed with flavour even though there’s less than 7 ingredients.
Author:
Recipe type: Soup
Cuisine: Italian
Serves: 6
Ingredients
  • 1 tbsp oil
  • 4 medium sized zucchini chopped
  • 1 leek, chopped
  • 1 brown onion, diced
  • 2 garlic cloves, crushed
  • 2 potatoes, chopped
  • 1 tsp dried tsp Thyme leave
  • 4 cups stock (vegetable)
  • Salt and pepper
  • Cream and Parmesan cheese to serve
Instructions
  1. Heat oil in a large saucepan over medium heat. Add the leek, onion, garlic and thyme and cook, stirring, for 1 minute or until the onion and leek softens slightly.
  2. Increase heat to high. Add the zucchini, potato, stock and bring to the boil. Cook, stirring occasionally, for 10 minutes or until the potato is tender. Remove from heat and cool for 5 minutes.
  3. Blend together in a food processor or blender until smooth. Return soup to the heat to warm through.
  4. Season with salt and pepper. Serve with cream or parmesan cheese (or both!) and with crusty bread.

 

Filed Under: Soups and Stews Tagged With: , , ,

Choc chip coffee biscotti recipe

May 30, 2016 By

Last Updated on June 28, 2016 by Grab Your Spork

This choc chip coffee biscotti recipe opened my eyes to the flavours you can have in biscotti. Before this recipe, I had only tasted Brooke’s cranberry and pistachio biscotti, which is amazing. But this coffee biscotti made with a combination of coffee, chocolate, walnuts, and cinnamon might be my new favourite!

We opted to use milk chocolate chips, however, you could use dark chocolate if you want to make it a bit healthier. Adding toasted walnuts delivers a slight hint of bitterness that cuts through all that sweetness, and adds a second layer of crunch.

The coffee biscotti’s crisp and crunchy texture comes from baking the cookies twice. The first baking sets the dough, while the second baking dries it out. The biscotti’s instantly recognizable long curved shape comes from forming the dough into a log and then cutting the log into slices after the first baking. The slices of biscotti are then baked until most of their moisture is removed.

Vary the length of the second bake to change the texture of your biscotti recipe. If you like a hard and crunchy biscotti, perfect for dipping in your coffee, you can bake them a bit longer than we did in the recipe. These cookies do store for several weeks in an airtight container making them perfect for unexpected guests or for keeping at your desk at work.

I love my coffee so there is only one thing better than drinking a coffee, drinking a coffee while eating a piece of this choc chip coffee biscotti!

Recipe adapted from Crumb.

Choc chip coffee biscotti ingredients

Choc chip coffee biscotti recipe

chocolate coffee biscotti recipe

Chocolate chip coffee biscotti

Choc chip coffee biscotti

Coffee biscotti – Recipe Instructions

Choc chip coffee biscotti recipe
 
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Coffee biscotti made with a combination of coffee, chocolate, walnuts, and cinnamon.
Author:
Recipe type: Breakfast
Cuisine: Italian
Serves: 40
Ingredients
  • 2 cups flour
  • ½ cup sugar
  • ½ cup brown sugar
  • 1 tsp baking powder
  • 1 tsp instant coffee granules
  • ½ tsp ground cinnamon
  • ½ tsp salt
  • ¼ cup cold (cut into small cubes)
  • 1 cup milk chocolate chips
  • ½ cup chopped toasted walnuts
  • 3 eggs, lightly beaten
  • Egg wash (1 egg, lightly beaten with 2 tbsp milk)
Instructions
  1. Preheat oven to 180 Celsius (350F). Line two large baking sheets with parchment.
  2. In a large mixing bowl, combine flour, sugar, brown sugar, baking powder, coffee granules, and salt. Using a pastry cutter or 2 knives, cut in the butter until the mixture is fine and crumbly.
  3. Stir in chocolate chips, walnuts, and eggs until the dough is just barely moistened. Turn out onto a lightly floured surface, and knead lightly until the dough is soft and slightly sticky, about 8-10 times.
  4. Using floured hands, divide the dough into quarters. Shape each quarter into a 9" long roll. Place two rolls 4 inches apart on each of the prepared cookie sheets, gently flattening each one into a 2" wide slab. Brush the top and sides with egg wash.
  5. Bake in preheated oven for 30 minutes, or until the top of the slabs feels firm and dry. Remove from the oven, but do not turn off the heat. Set the slabs on a wire rack to cool for 10 minutes.
  6. Once the slabs are cool enough to handle, cut crosswise into ½ inch thick slices. Place slices upright, inch apart, on cookie sheets.
  7. Place the slices on the baking sheet, cut sides down, and return to the oven to bake for 10 minutes. Turn biscotti over, and continue baking for another 10 minutes (the cookies should be just a bit soft in the center – don’t worry, they’ll harden up once they cool). Transfer to a wire rack to cool completely, then store in airtight containers.

 

Filed Under: Baked Goods Tagged With: , ,

Tuscan Baked Beans Recipe

June 1, 2015 By

Last Updated on June 8, 2017 by Grab Your Spork

This post is a recipe for Tuscan Baked Beans. Last weekend Brooke and I decided it was time try a new cafe for breakfast and ventured out to Hawthorn, where we had a delicious breakfast at Who’s Harry? If you are in the area I would highly recommend stopping by – even just for a coffee. The staff were very friendly and the menu offers more than enough options to please many. While Brooke couldn’t look past the corn fritters and halloumi on the menu, I opted for poached eggs and toast with a side of house made baked beans. The baked beans were delicious! Packed full of Mediterranean flavour, they were the perfect accompaniment for a chilly morning.

The only problem for Brooke, she had a little food envy and the next morning was on a mission to make some homemade beans for breakfast. Now this recipe is not traditional baked beans, but the flavour was great given how quick it was to make!

Simply cook up some brown onion, celery, and garlic together with a tin of whole tomatoes and some tomato paste. Crush the tomatoes slightly before adding in a few sprigs of fresh thyme and the beans. Simmer on a low heat for 10 minutes, trying not to stir too much as you don’t want to make the beans mushy. In the last minute throw in a handful of kale (or spinach) for a bit of colour. The kale will wilt within seconds.

Brooke plated her delicious Tuscan baked beans on some crusty Noisette sourdough with a few pieces of crispy prosciutto to top it off!

If you are looking for another savoury breakfast option then check out our savoury muffin recipe.

Tuscan Baked Beans Recipe

Tuscan Baked Beans Recipe

Tuscan Baked Beans Recipe

Tuscan Baked Beans Recipe

Healthy Tuscan Baked Beans – Recipe Instructions

Tuscan Baked Beans Recipe
 
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Delicious Tuscan baked beans served on crusty Noisette sourdough with crispy prosciutto to top it off!
Author:
Recipe type: Breakfast
Cuisine: Italian
Serves: 4
Ingredients
  • ½ brown onion, finely diced
  • 1 celery stick, finely diced
  • 1 garlic clove, crushed
  • 2 tablespoons tomato paste
  • 1 tin whole peeled tomatoes
  • 1 tin beans, drained and rinsed
  • 4 sprigs of fresh thyme
  • 2 cups Kale (shredded) or spinach
Instructions
  1. In a medium pot, sauté the onion, celery and garlic with a little olive oil for a couple of minutes till soft.
  2. Add tomato paste and tinned tomatoes, stirring and slightly crushing the tomatoes.
  3. Add in the thyme, leaving the springs whole.
  4. Add the beans, stir and leave to simmer for 10 minutes on a low heat. (Try not to stir the beans too much).
  5. Remove from the heat and gently stir through the kale.
  6. Serve with crusty bread or as a side.

 

Filed Under: Breakfast and Brunch Tagged With: , , , , , ,

Basil Pesto Recipe

February 8, 2015 By

Last Updated on June 8, 2017 by Grab Your Spork

Brooke and I love basil pesto. We love how tasty and versatile it is – you can stir it through a pasta, use it as a pizza sauce, use it as an accompaniment to roast dishes – it’s a great all-rounder!  This simple basil pesto recipe is all those things and more.

While there is an abundance of different styles available in jars at the supermarket, basil pesto is simple to master at home. It requires no cooking, and has few ingredients. There are generally only five ingredients – basil, of course, pine nuts and garlic, plus olive oil and Parmesan cheese. This recipe uses a food processor to speed up the preparation time instead of the traditional method of pounding using a mortar and pestle.

Like everything in cooking it’s the quality of the ingredients is what makes a great pesto. We managed to get everything we needed from the Prahran Market.

If you are looking for some other savoury dips or spreads then check out our recipes for Sweet Potato Hummus or Simple Guacamole.

Basil Pesto Recipe Ingredients

Simple basil pesto recipe

basil pesto

Basil Pesto Recipe

Healthy Simple Basil Pesto – Recipe Instructions

5.0 from 1 reviews
Basil Pesto Recipe
 
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Basil pesto recipe made with only five ingredients - basil, pine nuts and garlic, plus olive oil and Parmesan cheese.
Author:
Recipe type: sauce
Cuisine: Italian
Serves: 6
Ingredients
  • 2 cups basil leaves
  • 2 garlic cloves
  • ¼ cup (45g) toasted pine nuts
  • ⅓ cup (35g) finely grated parmesan cheese
  • ½ cup (125ml) olive oil
Instructions
  1. Place the basil, garlic, pine nuts and parmesan in the bowl of a food processor and process until finely chopped.
  2. While food processor is running, gradually add the oil in a thin, steady stream until well combined and a smooth paste forms. Season to taste with salt and pepper.
  3. Transfer to an airtight container and pour over a little extra oil to cover the pesto surface (this will prevent the basil from oxidising and turning black).

 

Filed Under: Preserves and Condiments Tagged With: , , ,

Zucchini and Bacon Slice

January 20, 2014 By

Last Updated on January 20, 2014 by Grab Your Spork

Trying to think of healthy alternative options to take too work during the week can be hard. This recipe for Zucchini and Bacon slice is a great as not only is this slice ridiculously easy to make, it’s really tasty and is quite versatile. This slice can also be eaten hot or cold which is perfect for those who have kids going back to school soon.

After our weekend ritual to the farmers markets and a new local fresh provisions shop we picked up the extra ingredients we needed that we didn’t have around the house. To start this recipe you need to cook the onion, bacon and garlic in a pan for about 5 minutes. Honestly just this smell alone will have your stomach rumbling! Once this is cooked off you need to add it too the remaining ingredients.

It is really important to drain the excess water from the zucchini, as zucchini holds a lot of water! Once the ingredients are combined simply spread evenly in a prepared (well greased) pan and cook for around 40 minutes.

Serve this slice hot or cold, or even freeze in portions in an airtight container for up to three months!

Zucchini and Bacon Slice Ingredients

Zucchini and Bacon and onion Slice

Zucchini and Bacon Slice Mixture

Zucchini and Bacon Slice Combining Ingredients

Zucchini and Bacon Slice in Pan

Zucchini and Bacon Slice in Oven

Zucchini and Bacon Slice in baking tin

Zucchini and Bacon Slice

5.0 from 1 reviews
Zucchini and Bacon Slice
 
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This recipe for Zucchini and Bacon slice is ridiculously easy to make and is perfect for a healthy lunch or snack.
Author:
Recipe type: Baked Goods
Cuisine: Italian
Serves: 8-10
Ingredients
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 4 rashers bacon, rind removed and chopped
  • 2 zucchinis (courgette), grated
  • 200g feta, crumbled
  • 200g ricotta
  • ½ cup (40g) finely grated parmesan
  • ¼ cup chopped chives
  • sea salt and cracked black pepper
  • 6 eggs
  • 1 cup (150g) self-raising (self-rising) flour, sifted
Instructions
  1. Preheat oven to 180°C (350°F).
  2. Heat the oil in a large non-stick frying pan over high heat. Add the onion, garlic and bacon and cook for 5 minutes or until light golden.
  3. Place in a bowl with the zucchini, feta, ricotta, parmesan, chives, salt and pepper and mix to combine.
  4. Place the eggs and flour in a bowl and mix well to combine. Add to the zucchini and mix to combine.
  5. Spoon into a lightly greased 20cm x 30cm tin lined with non-stick baking paper and smooth.
  6. Bake for 40–45 minutes or until golden and cooked through.
  7. Cut into slices to serve.

 

Filed Under: Baked Goods
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