Zucchini and Walnut Soup

When the leaves change and the temperatures drop, nothing hits the spot like a bowl of hot soup. There’s something comforting about even just wrapping your hands around the warm bowl. With the holidays behind us, it’s nice when things slow down a bit and we can enjoy cool, crisp days of autumn sitting next to the fireplace. This hearty zucchini & walnut soup is the perfect way to welcome a new season and chase away the autumn chill. You just can’t go wrong with this soup.


  • 90g walnuts, toasted
  • 1 large onion, chopped
  • 1 ½ tbsp olive oil
  • 1 ½  tsp dried thyme leaves
  • 2 bay leaves
  • 4 garlic cloves, minced
  • 750g zucchini, chopped
  • 1.2 litres vegetable or chicken stock
  • zest of half a lemon (more to taste)
  • Freshly ground pepper
  • Fresh thyme leaves
  • Dash of honey (optional)


  1. Heat the oil in a soup pot and add the onions. Saute gently until translucent.
  2. Add the bay leaves, dried thyme and garlic, and sauté a few more minutes. When the garlic smells fragrant and the onions lose their raw smell, add the chopped zucchini and the walnuts.
  3. Stir and pour over the hot stock. Bring to the boil. Lower the heat to simmer and cook gently for 20 minutes, adding the lemon zest during the last minute or so.
  4. Remove the pan from the heat and fish out the bay leaves. Ladle into a blender or use a hand-blender/immersion blender to blend the soup to a beautifully smooth texture.
  5. Test for seasoning and taste – adding pepper, salt and/or honey if needs be. Add in the fresh thyme leaves, if using.
  6. Serve with nice bread and perhaps a small plate of the last of any local tomatoes, sliced and dressed with good olive oil and fresh thyme leaves.


Recipe adopted from Food to Glow.


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