Zucchini Soup with Lemon Thyme and Ginger
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
50 mins
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Total Time
1 hr 5 mins
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Servings
4 servings
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Course
Soup
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Cuisine
International
Zucchini Soup with Lemon Thyme and Ginger
Description
Zucchini Soup with Lemon Thyme and Ginger highlights the fresh flavors of seasonal zucchini complemented by aromatic garlic, onion, and finely chopped ginger. After lightly sautéing the aromatics in olive oil, the zucchini is quickly cooked to preserve its vibrant color before being simmered in white wine and chicken stock alongside lemon thyme. Once cooked, the soup is blended to a smooth consistency. Optional lemon juice adds a bright, zesty touch that enhances the natural sweetness of the vegetables. The result is a light yet flavorful soup with gentle herbal and citrus undertones.
The flavor profile is subtly complex. The ginger provides a warm, slightly spicy note while the lemon thyme contributes a delicate lemony herb fragrance. The olive oil creates a silky texture, balancing the acidity of the wine and lemon. This soup can be served as a starter or light lunch, appealing to those who appreciate vegetable-based dishes with a refined flavor combination.
If preferred, vegetable stock can replace chicken stock for a vegetarian option without losing depth of flavor. Season to taste with sea salt and freshly ground black pepper. The soup is best enjoyed fresh but can be stored refrigerated and gently reheated before serving.
Ingredients
- 1.4 kg zucchini roughly chopped
- 2 onion roughly chopped, medium
- 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
- salt sea salt
- black pepper freshly ground
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.
Notes
User Reviews
Overall Rating
4.9
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