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Zucchini soup with arugula

This arugula zucchini soup is healthy, light and easy to make. Adding peppery arugula leaves gives this zucchini soup a delicious burst of flavour. Serve with some homemade croutons to make it a light and comforting meal.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Light Meal
Cuisine: Mediterranean
Servings: 4
Author: Sabine


  • pounds (or 700 grams) zucchini cut in ½ inch cubes
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 4 cups (or 1 litre) vegetable broth or 1 litre of water with 3 vegetable stock cubes
  • 3 cups (or 60 grams) arugula
  • 1 tablespoon olive oil
  • 2 teaspoons dried thyme or a few sprigs of fresh thyme
  • 3 bayleaves
  • salt and pepper to taste


  • croutons
  • fresh arugula lettuce roughly chopped


  • Heat some oil in a large pot over medium heat. Add the onions and sauté them until translucent for 3 minutes. Add the diced zucchini and garlic and cook for another 2 minutes until the zucchini starts to soften.
  • Add the vegetable broth, bayleaves and thyme. Cover with a lid and bring to a boil.
  • Reduce the heat and leave to simmer for 15 minutes until the vegetables are soft. Remove the bayleaves, add arugula and leave to simmer for 3 minutes.
  • Purée the soup in a blender or with an immersion or hand mixer. Season with salt and pepper.
  • Serve with chopped fresh arugula and croutons.


  • Zucchini skin is nutritious, full of fibre and edible, so no need to peel the zucchini. 
  • Add more water or broth if the soup is too thick after blending.
  • Add more arugula to taste.