ZUCCHINI, LEMON THYME & GINGER SOUP

ZUCCHINI, LEMON THYME & GINGER SOUP

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Ingredients

Adjust Servings:
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
Features:
  • Gluten Free
Cuisine:
    • Serves 4
    • Medium

    Ingredients

    Directions

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    Although it has recently felt a bit like summer, it technically is still spring. And since it is, I thought what better way to highlight this fact than with a nice light soup that features one of spring’s often overlooked ingredients; zucchini! This recipe can also be made as a vegetarian version by replacing the chicken stock with vegetable stock.

    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

    Paul Hegeman

    Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age.

    Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels.

    He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

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