Zucchini Soup with Lemon Thyme and Ginger

Name: Zucchini Soup with Lemon Thyme and Ginger
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 1.4 kg zucchini; 2 medium onions; 25 g garlic; 15 g ginger; 65 ml olive oil; 250 ml white wine; 1.5 l chicken stock; 1 tbsp lemon thyme; 1 lemon; sea salt; black pepper

User Reviews

4.9

141 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings
4 servings
Course
Soup
Cuisine
International

Zucchini Soup with Lemon Thyme and Ginger

Iris Warren

Report

This recipe can be made vegetarian by replacing the chicken stock with vegetable stock.

Share:

I Made This!

105 people made this

Print

30 people printed this

Save this

84 people saved this

Ingredients

Servings

1.4 kg zucchini roughly chopped
2 medium onions roughly chopped
25 g garlic chopped
15 g ginger finely chopped
65 ml olive oil extra virgin
250 ml white wine dry
1.5 l chicken stock can be substituted with vegetable stock
1 tbsp lemon thyme finely chopped
1 lemon
sea salt
black pepper freshly ground

Add to Shopping List

Instructions

Sauté the garlic, onion, and ginger in about 2/3rds of the olive oil on medium-low heat until soft and translucent, approximately 10 minutes.
Add the remaining olive oil and increase the heat to high.
Add the zucchini and stir until it is vibrant in color, approximately 3 minutes.
Add the wine and deglaze the pot while cooking off the wine, approximately 1 minute.
Add the stock and lemon thyme and bring to the boil.
Reduce the heat to low and simmer for approximately 30-40 minutes.
Remove from the heat and purée in a blender or in the pot with a stick blender.
The juice of 1 lemon can be stirred in just before serving to give it a real lemon kick (optional).
Season to taste and serve.