Zucchini Soup w/ Lemon Thyme & 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 also be made vegan by replacing the chicken stock with vegetable stock.
Enjoy!
Zucchini Soup w/ Lemon Thyme and Ginger
This recipe can also be made as a vegetarian version by replacing the chicken stock with vegetable stock.
Ingredients
- 1.4 kilograms zucchini roughly chopped
- 2 medium onions roughly chopped
- 25 grams garlic chopped
- 15 grams ginger finely chopped
- 65 milliliters olive oil extra virgin
- 1 cup white wine dry
- 1.5 liter chicken stock can be substituted with vegetable stock
- 1 tablespoon lemon thyme finely chopped
- 1 lemon
- sea salt
- black pepper freshly ground
Instructions
- 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 color (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.
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.
