Bell pepper & zucchini soup

This healthy bell pepper and zucchini soup is full of fresh ingredients, including spring onions and parsley.

The sweet taste of red bell pepper is balanced by the mild flavor of zucchini. The soup is perfect for when you have guests over and want to cater to differing tastes – it’s a safe bet as almost everyone will enjoy this recipe! It’s filling and nutritious too, making it the perfect choice.

Bell pepper and zucchini soup is a healthy choice

The combination of bell pepper and zucchini is not only super delicious; it is also super healthy. Bell peppers are a low-calorie food with a high fiber content and lots of vitamin C. Zucchinis are known to be mild on the stomach and provide lots of fiber.

Do you want to discover more recipes with zucchini? Then also check out the recipe for carrot zucchini soup.

  • Preparation Time: 15 minutes
  • Cooking Time: 15 minutes
  • Total Time: 30 minutes


Servings: 4 people
  • 2
    red onions
  • 2
  • 3
    bell peppers
  • 2
    spring onions
  • 2 cloves of
  • 1 handful
    fresh parsley
  • 3 cups
    vegetable stock
  • 1 tbsp
    olive oil


  1. Cut the zucchinis and bell peppers into cubes of about 1.5 cm. Set aside.

  2. Cut the onions into small pieces and fry them in olive oil for about five minutes. Press or cut the garlic and fry it for another two minutes on low heat.

  3. Add the bell pepper and zucchini together with the vegetable stock to the pot.
  4. Cook for about 15 minutes. Prick the vegetables with a fork to check if they are cooked. Meanwhile, chop the spring onions and parsley.

  5. Purée the soup with an immersion blender, season with salt and pepper, and serve it with sliced spring onions and fresh parsley.

Courses: brunch, lunch, starter
Difficulty: level 1 (easy)
Cooking time: 15-30 minutes
Season: autumn, spring, summer
Number ingredients: 5-10 ingredients
Taste: savory, spicy
Preparation method: cooking, pureeing
Type of dish: soup

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