Zucchini cream with anchovies

By the GetYourMacros team · 31 August 2026

A light vegetable soup enriched with savory anchovies and crunchy toasted bread.

• Time 20 min
• Course First course
• Diet Pescatarian
• Cuisine Italian
• Allergens gluten, fish

Ingredients (1 serving)

• 300 g Zucchini
• 35 g Anchovies in oil (drained)
• 50 g White bread
• 80 g Potatoes
• 10 ml Extra virgin olive oil
• Garlic to taste

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Peel the potato and dice it along with the zucchini.
2. Place the vegetables in a pot, cover with water, add a pinch of salt and boil for 15 minutes.
3. While the vegetables cook, dice the bread and toast it in a non-stick pan until golden.
4. Drain most of the water from the vegetables and blend them with half the oil until smooth.
5. In a small pan, melt two anchovies in the remaining oil with the garlic clove over low heat.
6. Pour the zucchini cream into a bowl and top with the anchovy oil (discarding the garlic).
7. Garnish with the remaining whole anchovies and the toasted bread cubes.

Tips

• Adding a small potato gives the soup a velvety texture without adding dairy.
• Drain the anchovies very well to keep the recipe light and balanced.

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One of the 495 recipes in the library behind the GetYourMacros weekly meal plan.