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Cook: +- 30 minutes | Servings: 4 portions


  • 1 tablespoon butter
  • 2 tablespoons avocado oil
  • 1 medium onion, chopped
  • 900 g zucchini squash
  • 1 teaspoon oregano
  • sea salt to taste
  • black pepper, freshly ground
  • 1 clove garlic, chopped
  • 2 ½ cups vegetable stock
  • 130 g Feta cheese, crumbled
  • ½ cup cream

Heat a large, heavy saucepan over medium heat.
Add the butter and avocado oil. After butter has melted, stir in the onion and cook the onion until soft and translucent.
Add the zucchini squash and oregano to the onion and sprinkle lightly with salt (optional) and pepper.
Don’t overdo the salt as the feta and the stock will also add saltiness.
Cook the onion and squash mixture until the squash starts to soften, stirring frequently.
Add the garlic and cook for about one minute.
Pour the stock over the squash mixture in the pan and cover the pot, leaving the cover slightly off center to allow steam to vent.
Simmer until vegetables are soft, about 25 minutes.
Add the Feta cheese and allow to melt slightly.
Puree the soup using an immersion blender or in batches, using a traditional blender.
Add the cream and simmer for a few minutes.
Taste and adjust the seasoning if desired.
The soup may be thinned with additional stock if desired.

Recipe and photo: Ilse Mulder


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