Zucchini Soup Recipe Indian Style | How to Make Zucchini Soup Recipe
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 zucchini into small pieces, leaving the skin on (peel if desired).
In a pan, heat 2 tablespoons of oil on medium heat.
Add 1 medium-sized finely chopped onion to the pan and sauté until it becomes light pink.
Add 1 tablespoon of ginger-garlic paste to the pan and sauté for about 1 minute.
Add the chopped zucchini to the pan and mix well.
Add 1 tablespoon of salt to help the zucchini cook faster.
Cover the pan and cook the zucchini for about 5 minutes, checking occasionally.
After 5 minutes, add 1/4 cup of water to the pan and mix well.
Cook until the zucchini is soft, about 10 minutes, checking occasionally.
Once the zucchini is soft, turn off the heat and let it cool.
Blend the mixture using a hand blender until it forms a fine puree with no chunks.
If the puree is too thick, add a little more water to achieve the desired consistency.
Return the puree to the pan and heat on low-medium.
Add black pepper to taste and mix well.
Add some fresh coriander for garnish and mix again.
Heat the soup without bringing it to a boil, then turn off the heat.
Transfer the soup to a bowl and garnish with black pepper.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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