• 2 tablespoon butter

  • 1 tablespoon olive oil

  • 2 small yellow onion, chopped

  • 1 large clove garlic, minced

  • 3 large cucumbers, peeled and thinly sliced

  • 3 small zucchinis, peeled and thinly sliced

  • 3 cups vegetable broth

  • Sunflower seeds to serve


  1. Melt the butter in a large saucepan over medium-high heat. Add the onion and garlic and cook for around 4 minutes.

  2. Add Zucchini and cucumber and cook for 2 minutes or until softened. Pour vegetable broth over mixture and bring to a boil. Reduce heat to a medium heat and cook for around 20 minutes or until vegetables are cooked through.

  3. Remove heat and cool for a few minutes. Pour soup into a blender, puree in batches until smooth.

  4. Serve with a sprinkle of sunflower seeds

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