Zucchini Mint Soup with Smoked Salmon

I don’t know about the rest of the world but it’s been abnormally warm in The Netherlands this week, with the temperature reaching 35 degrees in some places. It’s lovely though if you have vacation (like me) and can go to the beach with friends when you want (like me).zucchini soup

When it is as hot as it is now in this country, I prefer to only eat popsicles and drink water (or cold beers). However, you do need some more nutrition than that, so soups and salads are my go to dinner foods. Having an excess amount of zucchini resulted in the making of this lovely soup, made even fresher by the addition of mint leaves. Combined with the salty smoked salmon, it has got everything you want in a summertime soup. Besides, adding the smoked salmon to the warm soup, almost makes it so the salmon is poached, which is a delicious flavour sensation!zucchini soup

Remember: drink loads of water, apply sunscreen, and don’t stay in the sun for too long! I’m gonna have a great time next Saturday, standing in an open field in 38C. Fortunately, it will be to finally see Mumford & Sons play a live show, so I’m all good.

Enjoy your day!

Zucchini Mint Soup with Smoked Salmon

  • Servings: 4
  • Difficulty: easy
  • Print


  • 1 onion
  • 1 garlic clove
  • 2 zucchini
  • 1 liter water + 2 stock cubes (or 1 liter stock)
  • Fresh mint leaves
  • 2 tbsp sour cream or creme fraiche
  • 100 grams smoked salmon

Used kitchen appliances

  • Large soup pan
  • Blender


  1. Finely slice the onion and garlic. Heat some olive oil in the pan on medium heat. Glaze the onion and garlic for about 4 minutes.
  2. In the meantime, dice the zucchini. Add to the pan and bake for another 4 minutes
  3. Add the water and stock cubes and let it boil for about 8 minutes.
  4. Add the sour cream and a handful of mint leaves. Use a blender to mix all the ingredients together.
  5. Season to taste. Serve with some mint leaves and the smoked salmon.

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