Zucchini, Lemon Thyme & Ginger Soup
Posted April 24, 2015 by Paul Hegeman
Prep :  35 minCook :  54 minReady Time 1 hour, 29 minServings: 4

Ingredients

  • 1.4 kilograms zucchini roughly chopped
  • 2 medium onions roughly chopped
  • 25 grams garlic chopped
  • 15 grams ginger finely chopped
  • 65 millilitres extra virgin olive oil
  • 1 cup dry white wine
  • 1.5 litre chicken stock can be substituted with vegetable stock
  • 1 tablespoon lemon thyme finely chopped
  • 1 lemon
  • sea salt
  • freshly ground black pepper

Directions

  1. 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)
  2. Add the remaining olive oil & increase the heat to high
  3. Add the zucchini & stir until the zucchini is vibrant in colour (approximately 3 minutes)
  4. Add the wine & deglaze the pot while cooking off the wine, (approximately 1 minute)
  5. Add the stock and lemon thyme and bring to the boil
  6. Reduce the heat to low and simmer for approximately 30-40 minutes
  7. Remove from the heat and puree in a blender or in the pot with a stick blender
  8. Juice of 1 lemon can be stirred in just before serving to give it a real lemon kick (optional)
  9. Season to taste and serve