Zucchini is one of those bland tasting vegetables which is mostly underrated, and possibly even underused. So I always try to develop recipes where I add some flavorful ingredients to enhance my zucchini dishes. This time I want to share my zucchini soup recipe which is almost like a detox soup! It contains just a little bit of olive oil and no flour or any other carbs. You can even have it as a cold soup in the summer. It is suitable for small children as well as for the elderly, especially those who have problems chewing. Plus I don’t think anyone will ever guess that you put ginger in this soup unless you tell them. Well, enough said now, get on to making some of this wholesome soup!
 
 
 

Ingredients

  • 3-4 medium sized zucchini
  • 1 medium onion (I use white onion)
  • 2-3 cloves of garlic
  • 3-4 tbsp olive oil
  • A small piece of fresh ginger (about haif the size of your thumb)
  • Plain water or beef/chicken stock (if you intend to consume as cold soup, I suggest using plain water)
  • 100 ml fresh cream (or sour cream)
  • Salt, blackpepper
  • Dill, mint

 

Step by step method

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  1. Wash zucchini thoroughly. Do not peel the zucchini, only clean those parts of the skin that are discolored, if any.
  2. Peel and roughly chop onion and garlic cloves. Peel and finely grate piece of ginger – or finely chop with knife.
  3. Place pot over medium heat and add 3-4 tbsp olive oil. Add all vegetables, sprinkle about half or one teaspoon of salt and a pinch of sugar.
  4. Sautée vegetables over medium heat for a few minutes then add hot water just to level the vegetables and not completely submerge them. Bring to a boil, cover pot and leave to cook until tender. This should last at least 20 minutes. Depending on the variety of the zucchini and on the size of chopped pieces it may take longer. If the level of water seems to decrease too much you can always make small additions of hot water (or stock).

  5. When the zucchini is tender enough take pot off heat and wait a few minutes before you add the fresh cream (or sour cream or labneh). Then use a hand-held blender to purée the vegetables. Now place pot over low heat and contine to add hot water (or stock) until you obtain the consistency you like best. (I know some people don’t like very thick soups but I have to note that this soup, in particular, is not meant to be too thin either!). Meanwhile also add some dill to your soup (finely chopped if using fresh dill).  I prefer to use dried dill esp.in soups because it brings out a better aroma. Add some freshly ground blackpepper to your preference and give the soup a taste before adding any salt.
  6. Put some yoghurt in a bowl and whisk until smooth – you can use a mixture of strained yoghurt and plain yoghurt if you wish. Pour soup into bowls and place a good dollop of this yoghurt in the middle. Decorate with dried mint, red pepper flakes etc. Serve with homemade croutons.

Bon Appétit!