Creamy zucchini soup with milk, quark and garlic

Creamy zucchini soup with milk

This zucchini soup turns out very light and unusually creamy. The zucchini is a true all-round talent and refreshes the lunch table with its beautiful green colour. With garlic and herbs, the creamy zucchini soup becomes very tasty.

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  • 1 kg zucchini
  • 2 garlic cloves
  • 1 tbsp vegetable oil
  • 4 tbsp quark
  • 750 ml milk
  • Green herbs, to taste
  • Salt, to taste
  • Black pepper, to taste


  1. Cut the courgettes into small pieces.
  2. Press the garlic through the garlic press.
  3. Heat the oil in a saucepan.
  4. Fry the courgettes over a low heat for 5-7 minutes.
  5. Add the garlic and fry for a further 15-20 minutes until the vegetables are soft.
  6. Heat the milk.
  7. Add the quark, hot milk, herbs, salt and pepper to the soup.
  8. Pure the soup to the desired consistency.
  9. Before serving, garnish the zucchini soup with green herbs.


  • knife
  • garlic press
  • beater
  • hand blender
  • pot
  • bowl

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