Healthy vegetarian zucchini soup recipe

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.

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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.
Recipe type: Soup
Cuisine: Italian
Serves: 6
  • 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
  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.


Tuscan Baked Beans Recipe

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.

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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!
Recipe type: Breakfast
Cuisine: Italian
Serves: 4
  • 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
  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.


Basil Pesto Recipe

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.

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Healthy Simple Basil Pesto – Recipe Instructions

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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.
Recipe type: sauce
Cuisine: Italian
Serves: 6
  • 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
  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).


Sweet Potato Hummus

I love snacking. It’s one of my favourite past times. If I am watching the footy, a movie, or if friends are coming over, there must be snacks. Chips and dips are always a crowd pleaser and so easy. Now I do love guacamole, but this recipe for healthy sweet potato hummus with its spicy flavour is definitely one of my new favourites.

Hummus is so easy to make and for some reason, it can be an expensive dip in the shops, even though it uses low-cost ingredients. To add a little sweetness and colour to our recipe we use roasted sweet potato. Sweet potatoes are great as they are full of beta-carotene, are low-gi and work great with spices like cumin and ground coriander.

To make this recipe we use a basic hummus recipe and spiced it up using cumin, coriander, and smoked paprika along with the roasted sweet potato. After roasting the sweet potato first, simply add this to the remaining ingredients, blitz in the food processor and voila! Homemade sweet potato hummus!

We usually serve the sweet potato hummus with crackers, some fresh vegetables or if we have some time, some of Brooke’s homemade green onion flat bread!

If you are looking for other dips and spreads then check out our Basil Pesto Recipe or Simple Guacamole Recipe.

Sweet Potato Hummus IngredientsRoasted Sweet Potato HummusSweet Potato Hummus RecipeSweet Potato Hummus RecipeSweet Potato Hummus Recipe

Healthy Sweet Potato Hummus – Recipe Instructions

Sweet Potato Hummus
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Sweet potato hummus made with cumin, coriander and smoked paprika along with the hero ingredient roasted sweet potato.
Recipe type: Snack
Cuisine: Greek
Serves: 10
  • 1 can of chickpeas, washed and drained
  • 400g sweet potato, roasted
  • 3 -4 tbsp olive oil
  • 1 lemon, zest and juice
  • 2 tbsp tahini
  • 2 cloves garlic, peeled
  • 1½ tsp cumin
  • 1 ½ tsp smoked paprika
  • 1 ½ tsp ground coriander
  • ground sea salt, to taste
  1. Preheat oven to 180 °C. Bake the sweet potato in the oven for 45 minutes to an hour. Once the sweet potato is golden and soft in the middle it is ready. Allow to cool.
  2. In a food processor, combine remaining ingredients with cooled sweet potato and puree. Scrap down the sides of the food processor as you go. You can thin the hummus with a little water if necessary. If you are sensitive to spice, season gradually.
  3. Serve fresh, or refrigerate in an airtight container, up to 1 week. Serve with crudités or crackers.


Pumpkin and leek tart recipe

Since returning from our holiday we have had a very busy weekend catching up with friends and family. Luckily we managed to find a bit of time yesterday to get back into some humble home cooking and Brooke made this delicious pumpkin and leek tart recipe.

Whilst being away we have definitely eaten our fair share of delicious Vietnamese food, but now that we are home in the middle of Perth’s winter I am craving some simple winter food.

With pumpkin and leek in season, Brooke made one of my favourite recipes, pumpkin and leek tart. This tart is delicious and if Brooke can be bothered tackling homemade short crust pastry is a great winter warmer.

Cook the pumpkin slightly in the pan first with a little butter and garlic for added flavour, then combine with the sliced leeks, some fresh tomatoes for colour, dried onion flakes, cheese and an egg and cream filling. Bake it in the oven for 10 – 15 minutes or until golden brown.

Served with a simple salad this tart is great for a light lunch or dinner or in the warmer months for a picnic!

Looking for some more savoury baked goods then check out our recipe for Ham and Cheese Croquettes or Zucchini and Bacon Slice. I like to pair this pumpkin and leek tart with our Roasted Pumpkin and Sweet Potato Soup recipe.

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Healthy Pumpkin and Leek Tart – Recipe Instructions

Pumpkin and Leek Tart
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Pumpkin and Leek Tart great for a light lunch or dinner.
Recipe type: Baked Goods
Cuisine: French
Serves: 4
  • 1⅔ cups (250g) plain flour
  • 125g unsalted butter, chilled, finely chopped
  • 1 egg, chilled
  • 1 Tbsp cold water
Tart Ingredients
  • 300g pumpkin, cubed
  • 1 leek, washed and sliced
  • ½ cup cheese, grated
  • 4 eggs
  • 3 – 4 cherry tomatoes, cut in half
  • 120 ml thickened cream
  • 2 tbsp onion flakes
  • 1 tsbp butter
  • 1 tsp garlic, crushed
  • salt and pepper
  1. To make the pastry, place the flour and butter in the bowl of a food processor and process until mixture resembles fine breadcrumbs. Add the egg and water and process until the mixture just comes together. Turn dough onto a lightly floured surface and knead until smooth. Shape into a disc. Wrap in plastic wrap and place in fridge for 15 minutes to rest.
  2. Meanwhile, melt the butter in a frying pan over medium heat. Add the pumpkin and garlic and cook, stirring, for 10 minutes or until soft. Remove from heat.
  3. Preheat oven to 200°C.
  4. Roll out the pastry into a 3mm thick rectangle or disc. Line a round 23cm (base measurement) fluted tart tin or a 33cm x 9cm rectangular tart with removable base with pastry and trim any excess. Place in the fridge for 15 minutes to rest.
  5. Cover pastry with non-stick baking paper and fill with rice or dried beans. Place on a baking tray. Bake in oven for 10 minutes. Remove paper and rice or beans, and bake for a further 8 minutes or until golden. Remove from oven. Reduce oven temperature to 180°C.
  6. Fill pastry base with pumpkin, onion flakes, leeks, cheese and tomatoes.
  7. Whisk cream and eggs together in a jug. Spread over pastry base.
  8. Bake in oven for 10 to 15 minutes until golden brown.