Easy Zucchini Soup

with raw sprouted rye bread

Easy Zucchini Soup | Wolfs Yoga Retreats Portugal

Try this delicious Soup!

A simple recipe for lunch or as a starter when you have friends coming over!
Healthy, nutritious and easy to make!


~ two servings

  • 1 zucchini
  • 1 leek
  • 2 garlic cloves
  • 2 tsp olive oil
  • 1 tsp black pepper
  • ⅛ tsp celtic sea salt to taste
  • 400 ml water

Poor a bit of olive oil on top before serving

Side Dish

  • raw sprouted rye bread


Preparation time | 2 minutes
Total time | 15 minutes

  1. Peel and finely chop the garlic. Cut the zucchini and leek into pieces.
  2. Poor two spoons of olive oil in a small saucepan and place over a medium-low heat. Add garlic, zucchini, leek and black peppers to the pan. Fry for 5 minutes.
  3. Bring the water to a boil. Add to the veggies in the saucepan. Add salt. Let it boil together for more 5 minutes.
  4. Turn off the heat. Using a stick or a kitchen blender, blend the soup until creamy and smooth, adding a little more water if it is too thick.
  5. When you’re ready to serve the soup, cut the raw sprouted rye bread on a side plate. We didn’t make this one ourselves, but you can buy it in the better organic markets.
  6. Serve alongside delicious creamy zucchini soup, and finish each bowl with a drizzle of the olive oil.

“The soul is here for its own joy.” ~ Rumi