Zucchini Soup | Healthy & Protein Rich Soup Recipe | How To Make Zucchini Soup At Home | Tarika
Recipe Information
Zucchini Soup
Cultural Context
Zucchini soup has its roots in Mediterranean cuisine, particularly popular in Italy during the summer months when zucchinis are in season. This dish embodies the Italian philosophy of using fresh, seasonal ingredients to create light, flavorful meals. Today, variations of zucchini soup can be found globally, often adapted to include local herbs and spices, making it a versatile dish enjoyed in many cultures.
cream
🥗Healthier: coconut milk
💰Cheaper: milk
Coconut milk adds creaminess with fewer calories.
vegetable broth
🥗Healthier: water
💰Cheaper: chicken broth
Water reduces sodium while chicken broth adds flavor.
Cut the ends off the zucchini and cut it in half, then cut each half into two halves lengthwise and chop into half moons.
Zest one lemon, avoiding the white part to prevent bitterness.
Heat olive oil in a pressure cooker over medium-high heat.
Add minced garlic and sauté for about 2 minutes, being careful not to burn it.
Add a pinch of chili flakes if desired, then quickly add the lemon zest.
Add the chopped zucchini and toss to coat in the oil and spices, cooking for a couple of minutes.
Pour in the vegetable stock and bring to a boil.
If using a pressure cooker, reduce heat to low, cover, and cook for 2 whistles. If using a saucepan, cover and simmer for 10 minutes.
Once cooled, blend the soup with a handheld blender or food processor until smooth, ensuring no chunks remain.
Season with salt and pepper to taste, stirring well.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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