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Carrot and Zucchini Top Soup” – a more accessible title for this dish.


  • Carrots – Do not use the main stem and remove all the small leaves. I use a medium-sized freezer bag of carrot tops.
  • 1 onion
  • 3 carrots
  • 5 zucchinis or one large garden zucchini
  • Thyme
  • Pepper
  • Salt
  • 1 cube of chicken or beef bouillon
  • 1 tablespoon of olive oil
  • Bay leaves


Step 1

In a casserole, fry the onion in olive oil. Add the peeled and sliced carrots, hollowed and sliced zucchinis (peeled or unpeeled), and washed carrot tops.

Step 2

Mix everything and add the bouillon cube and about 1 liter of water (+/- depending on the desired result… For a creamy texture, do not add too much water).

Step 3

Add salt, pepper, thyme, and bay leaves.

Step 4

Let it cook for about 15 minutes in the casserole from the first simmer.

Step 5

Mix or even better, use a blender.

Step 6

Serve plain or with a spoonful of sour cream.


  • 1 ladle
  • 1 immersion blender
  • 1 casserole
  • 1 wooden spoon
  • 1 blender
  • 1 cherry pitter