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Zucchini Soup with Lemon Thyme and Ginger
4.9 from 141 votes

Zucchini Soup with Lemon Thyme and Ginger

This soup combines sautéed garlic, onion, and ginger with chopped zucchini simmered in white wine and chicken stock, enriched by the fresh citrusy notes of lemon thyme and lemon juice. The final purée creates a smooth, vibrant soup with a subtle warmth from the ginger and brightness from lemon. The olive oil adds a gentle richness, rounding out the light vegetable base for a comforting yet fresh taste experience.

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

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

    Cup of Yum
  1. 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.
  2. Add the remaining olive oil and increase the heat to high.
  3. Add the zucchini and stir until it is vibrant in color, approximately 3 minutes.
  4. Add the wine and deglaze the pot while cooking off the wine, approximately 1 minute.
  5. Add the stock and lemon thyme and bring to the boil.
  6. Reduce the heat to low and simmer for approximately 30-40 minutes.
  7. Remove from the heat and purée in a blender or in the pot with a stick blender.
  8. The juice of 1 lemon can be stirred in just before serving to give it a real lemon kick (optional).
  9. Season to taste and serve.

Notes