How lucky for me that we’re full-on in the pleasurably lengthy season of one of my favourite vegetables, zucchini. Thank goodness as well that there are recipes enough to match the abundance of this most prolific veg!
From the first course, to main course, to dessert and even beverages, the zucchini rules. Full of health benefits and oh-so very versatile, I hope it makes a frequent appearance on your table.
I do love soup and having never made it from zucchini, I was thrilled to come across this recipe from Bon Appétit. I’ve made just a couple changes, to suit my tastes. With zucchini & garlic such good mates, I added just a bit for some lovely background hum. In addition, I added some ground coriander to replace of some of the cumin, afraid that the cumin just might overpower the flavour of the zucchini.
As well, I made it with water, in place of stock. With zucchini being in it’s absolute prime combined with the fact that I’ve made Vichyssoise in season using water in place of stock, I wanted the taste of the fresh vegetables & herbs to stand on their own. Quite delicious in the taste test while it was still warm, I look forward to trying it chilled.
Make it using water instead of stock and you’ll please any vegans sitting at your table.
- 1 TBSP olive oil
- 1 medium onion, chopped
- 1 clove garlic, minced
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 1 1/2 lb. zucchini, ends trimmed and cut into 3/4 inch pieces
- 1 tsp Kosher salt
- 1/2 tsp of fresh ground black pepper
- 3 1/2 cups chicken stock/broth (preferably low salt)
- 1/3 cup fresh basil
- 4 TBSP plain non-fat yogurt
- Sliced fresh basil, for garnish
- Heat a heavy medium saucepan over medium heat, then add the oil.
- Add onion and sauté until tender, about 5 minutes. Stir in garlic and spices for about one minute, until aromatic.
- Stir in zucchini, salt & pepper, and let cook for 5 minutes, then add broth (or water) and bring to a boil.
- Reduce heat, cover and simmer until zucchini is very tender, about 30 minutes.
- Cool slightly and add the chopped basil to the soup, then purée using your favourite method (stick blender, blender etc) doing so in batches if necessary.
- Serve chilled or at room temperature, garnished with a spoon of yogurt and some basil.
- To make it vegan use vegetable stock or water, and omit the yogurt garnish.