For all those extra zucchini from the garden, make this ridiculously easy summer soup. This soup is flavorful, mildly spicy, and low in calories and fat. With a non-stick pan, butter or oil can be skipped. To savor the flavors of summer during the winter, this soup is also fantastic for storing or canning.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 ½ pounds zucchini, sliced
- 1 tablespoon butter
- 1 large onion, finely chopped
- 1 (1 inch) piece fresh ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon mustard seeds
- ½ teaspoon ground cinnamon
- ½ teaspoon ground turmeric
- ¼ teaspoon ground cardamom
- ¼ teaspoon cayenne pepper
- sea salt to taste
- freshly ground black pepper to taste
- 1 cup vegetable stock
- ¼ cup chopped fresh cilantro
- 4 cinnamon sticks (Optional)
Instructions
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add zucchini, cover, and steam until slightly tender, 5 to 6 minutes.
- Heat butter in a saucepan over medium heat; cook and stir onion in the melted butter until tender and translucent, 5 to 10 minutes.
- Mix grated ginger, cumin, coriander, mustard seeds, ground cinnamon, turmeric, cardamom, cayenne pepper, sea salt, and black pepper in a small bowl. Mix spice mixture into onions until coated.
- Mix zucchini into onion mixture; cook and stir until heated through, 2 to 3 minutes. Pour vegetable stock over zucchini mixture; stir well. Simmer until vegetables are tender, 8 to 10 minutes.
- Pour zucchini mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
- Pour soup into 4 serving bowls; garnish each bowl with 1 tablespoon cilantro and 1 cinnamon stick.
Nutrition Facts
| Calories | 94 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 5 g |
| Protein | 3 g |
| Saturated Fat | 2 g |
| Sodium | 237 mg |
| Sugars | 6 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
Too spicy, cannot seem to fix with sour cream, yogurt or honey. Cut down on ginger.
This was a no for me… sorry. The spices just did not taste good to me. It wasn’t too spicy, but something about the blend was too harsh. I had to add a lot of salt and some Greek yogurt to be able to enjoy this
Too spicey and too thick. Next time I’ll leave out the cayenne pepper and add more broth.
SO Easy to make and very tasty. I love the way the spices combine in a mild yet surprisingly spicy way. Next time I will omit the cayenne as it was just too much for me.