Zucchini Soup with Lemon Thyme and Ginger
Although it has recently felt a bit like summer, it is technically still spring. And since it is, I thought what better way to highlight this than with a nice light spring soup that features one of spring’s often overlooked ingredients: zucchini!
This zucchini soup recipe can be made vegan by replacing the chicken stock with vegetable stock.
Enjoy!
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
Tried this recipe?Let us know how it was!
For more spring recipes, check out our round-up of the most popular spring salad recipes.
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