Ingredients
- 1.4 kilograms zucchiniroughly chopped
- 2 medium onionsroughly chopped
- 25 grams Garlicchopped
- 15 grams Gingerfinely chopped
- 65 millilitres extra virgin olive oil
- 1 cup dry white wine
- 1.5 litre Chicken Stockcan be substituted with vegetable stock
- 1 tablespoon Lemon Thymefinely chopped
- 1 lemon
- Sea Salt
- freshly ground black pepper
Directions
Although it has recently felt a bit like summer, it technically is still spring. And since it is, I thought what better way to highlight this fact than with a nice light soup that features one of spring’s often overlooked ingredients; zucchini! This recipe can also be made as a vegetarian version by replacing the chicken stock with vegetable stock.
- In a medium sized saucepan on medium-low heat, add about 2/3rds of the olive oil and Sauté garlic, onion & ginger until soft & translucent (approximately 10 minutes)
- Add the remaining olive oil & increase the heat to high
- Add the zucchini & stir until the zucchini is vibrant in colour (approximately 3 minutes)
- Add the wine & 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 puree in a blender or in the pot with a stick blender
- Juice of 1 lemon can be stirred in just before serving to give it a real lemon kick (optional)
- Season to taste and serve
