Zucchini & Carrot Cold soup

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 50.0
  • Total Fat: 1.4 g
  • Cholesterol: 0.3 mg
  • Sodium: 3,462.2 mg
  • Total Carbs: 8.8 g
  • Dietary Fiber: 1.9 g
  • Protein: 1.3 g

View full nutritional breakdown of Zucchini & Carrot Cold soup calories by ingredient
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Delicious veggies soup, easy to make. I usually take it hot, but you can prepare it in summer and have it icy cold! Delicious veggies soup, easy to make. I usually take it hot, but you can prepare it in summer and have it icy cold!
Number of Servings: 12


    Zucchini, 2 cup, sliced
    Onions, raw, 2 medium
    Carrots, raw, 3 large
    Potato, raw, 1 medium
    Garlic, 6 cloves
    Parmesan Cheese, grated, 1 tbsp (optional)
    Parsley, 1 tbsp (or desired herb)
    Oregano, ground, 1 tbsp (or desired herb)
    Salt, 1 tsp
    chicken stock cube, commercial, 2 or 3 cubes, for veggie soup replace for vegetable stock
    Green Peppers (bell peppers), 1
    Olive Oil, 1 tbsp
    8-10 cups of water
    a Blender


Easy as 1-2-3! Chop onion, bell pepper and garlic. Sautee in olive oil until golden brown. Add two cups of water.
Peel potato, carrots and zucchinis and cut them in big chunks. Add to pot.
Add 2 or 3 stock cubes, beef, chicken or vegetables. Add remaining water.
Let simmer covered until all vegetables are tender, about 60 minutes or less.
Take vegetables out of cooking broth and blend wits some liquid until smooth. Mix with remaining liquid.
Add herbs. Serve hot garnished with some parmesan cheese or cold with celery stick.
Ideal as appetizer or fast main dish. Great if served cold in summer.
Makes about 12-14 cups.

Calories per cup: 50

Number of Servings: 12

Recipe submitted by SparkPeople user EVVIESANDS.

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Member Ratings For This Recipe

  • This soup is very flavorful and has a rich texture. I served it warm with the parmesan cheese and even my kids liked it! I didn't have a potato, so I threw in a handful of potato buds. Also nice with homemade whole wheat croutons. - 9/3/09

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