Zucchini through out the year

The amount of zucchinis that our garden produces is mind-blowing. I love to eat it but at some point just time runs out and the rest go bad. at the end my summer holiday I was wandering around the city with my family when I bumped into this book. (Unfortunately it is in Finnish.) The title of the book is Purkissa (eng. Canned).

I flipped through it and thought to myself what a wonderful book. The seller was actually one of the authors and she said the book tells you how to do things from the beginning. Your own pestos, salad dressing, marinades, jams, pastes….you name it! I love this book.

Purkissa book

The reason I bought it was that it had a few great ideas you could do with all the zucchinis. The first one was how to freeze zucchini so you can use it all year round and the second one was the zucchini soup.

Purkissa book and zucchini soup

Freezing the zucchini  took a little work first. You had to grate it, then of course bag it and then put it into the freezer. I made 1 kg bags since the soup recipe uses 900 grams of frozen zucchini. This way it will be easy to just take a bag  from the freezer and use it straight away to make the soup with having to weigh anything.

Grated zucchini

So here’s the recipe for you:



approx. 900 g frozen zucchini (2 middle sized zucchinis)
2 tablespoons olive oil
1 finely chopped onion
2 finely chopped garlic cloves
half liter of vegetable stock
all together 1 teaspoon of dried herbs, for instants mint and thyme
1 dl cream
salt and black pepper

Sweat the frozen zucchini in olive oil in a pan so that it melts at the same time. Add the chopped onion and continue sweating. Then add the stock and the herbs, and let it boil on low heat for 10 minutes. Puree the soup and add the cream. Season with salt and black pepper. bring it to a boil and check the taste. Serve with good bread.


Hope you enjoy!


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