Zucchini Soup with Lemon Thyme and Ginger
Aunque últimamente el clima se ha sentido un poco como verano, técnicamente todavía es primavera. Y ya que lo es, pensé que qué mejor manera de celebrarlo que con una rica y ligera sopa primaveral que incluye uno de los ingredientes que a menudo se pasan por alto en esta estación: ¡el calabacín!
Ingredientes · Raciones 4
- 1.4 kg zucchini (roughly chopped)
- 2 medium onions (roughly chopped)
- 25 g garlic (chopped)
- 15 g ginger (finely chopped)
- 65 ml olive oil (extra virgin)
- 250 ml white wine (dry)
- 1.5 l chicken stock (can be substituted with vegetable stock)
- 1 tbsp lemon thyme (finely chopped)
- 1 lemon
- sea salt
- black pepper (freshly ground)
Método · 1 h 5 min
- Sauté the garlic, onion, and ginger in about 2/3rds of the olive oil on medium-low heat until soft and translucent, approximately 10 minutes.
- Add the remaining olive oil and increase the heat to high.
- Add the zucchini and stir until it is vibrant in color, approximately 3 minutes.
- Add the wine and deglaze the pot while cooking off the wine, approximately 1 minute.
- Add the stock and lemon thyme and bring to the boil.
- Reduce the heat to low and simmer for approximately 30-40 minutes.
- Remove from the heat and purée in a blender or in the pot with a stick blender.
- The juice of 1 lemon can be stirred in just before serving to give it a real lemon kick (optional).
- Season to taste and serve.
Although it has recently felt a bit like summer, it is technically still spring. And since it is, I thought what better way to highlight this than with a nice light spring soup that features one of spring’s often overlooked ingredients: zucchini!
This zucchini soup recipe can be made vegan by replacing the chicken stock with vegetable stock.
Enjoy!
Ingredients
- 1.4 kg zucchini roughly chopped
- 2 medium onions roughly chopped
- 25 g garlic chopped
- 15 g ginger finely chopped
- 65 ml olive oil extra virgin
- 250 ml white wine dry
- 1.5 l chicken stock can be substituted with vegetable stock
- 1 tbsp lemon thyme finely chopped
- 1 lemon
- sea salt
- black pepper freshly ground
Instructions
- Sauté the garlic, onion, and ginger in about 2/3rds of the olive oil on medium-low heat until soft and translucent, approximately 10 minutes.
- Add the remaining olive oil and increase the heat to high.
- Add the zucchini and stir until it is vibrant in color, approximately 3 minutes.
- Add the wine and deglaze the pot while cooking off the wine, approximately 1 minute.
- Add the stock and lemon thyme and bring to the boil.
- Reduce the heat to low and simmer for approximately 30-40 minutes.
- Remove from the heat and purée in a blender or in the pot with a stick blender.
- The juice of 1 lemon can be stirred in just before serving to give it a real lemon kick (optional).
- Season to taste and serve.
Notes
For more spring recipes, check out our round-up of the most popular spring salad recipes.
