Zucchini And Egg Soup

This low-calorie soup takes only minutes to prepare from start to finish. It’s packed with vitamins and proteins, and is easy to be modified into the perfect vegetarian snack.



  • 1 lb. zucchini, diced and unpeeled
  • 1 tablespoon butter (optional)
  • 3 tablespoon olive oil
  • 1 clove garlic
  • 2 eggs
  • 10 basil leaves (optional)
  • 2 oz. white cheese (optional)
  • Salt and pepper as per taste
  • 2 tablespoon parsley
  • A few croutons
    • Method:

      Heat oilbutter and garlic in a saucepan until garlic turns golden. Add zucchini and cook for a few minutes. Add boiling water, salt and pepper. Cook gently for about 15 minutes. Break eggs into a warmed soup tureen and add chopped basil, parsley. Grate in cheese if required. Beat well with a fork. Gradually add about a quarter of the soup and mix well, then pour in the rest. Garnish with more grated cheese and freshly made croutons.