Zucchini Soup with Lemon Thyme and Ginger
This recipe can be made vegetarian by replacing the chicken stock with vegetable stock.
Ingredients
- 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
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
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