• 1 sliced onion
  • 2 cloves of garlic (minced)
  • 3 medium zucchini (diced)
  • 2 tbsp of olive oil
  • 1 liter chicken broth
  • 2 tbsp of Greek yoghurt
  • 15 gr of fresh cilantro (chopped)
  • 8 shrimp

Author of this recipe

Annelies Blaauwkamer

Annelies Blaauwkamer

Community organisation

So many variations are possible with salads, vegetables and dressings, so I never get bored eating them! Every season has it's own produce that can be used to prepare a new salad.Once in a... Read more

This smooth soup blends the hearty flavours of zucchini, garlic and creamy Greek yoghurt. Substitute the chicken broth with vegetable broth for a vegetarian option and leave out the shrimp and add some shaved Parmesan cheese instead. 

Total votes: 548


Heat in a large saucepan some olive oil. When it's hot add the onion and garlic and cook for about 3 minutes, or until the onion becomes translucent.
Add the diced zucchini and cook for 10 more minutes. Add the broth and bring to a simmer for about 10 - 15 minutes.
Let cool slightly, add the Greek yohgurt and cilantro, then blend with an immersion blender until creamy, or transfer to a standing blender to puree. Bring to taste with pepper and salt if needed.
In the meanwhile, fry the shrimp in a little bit of olive oil untill they get a beautiful orange colour. 

Divide soup among bowls. Top each with shrimp, dividing equally.

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