Zucchini (courgette) is one of my favorite vegetables. This delicate summer squash can be steamed, baked or grilled and it’s indistinguishable taste serves as the perfect accompaniment to most roasted meat or vegetables. This is the first time I’ve attempted zucchini soup – a simple yet nutritious vegetarian meal – ready in less 30 minutes – perfect for working mums extraordinaire like my sister S – short of time and energy for weekday meals. This zucchini soup recipe is labeled spicy as a result of ginger, cumin seeds, turmeric powder and chilli flakes (optional). Lentils are used to add bulk to the soup – don’t add any more than the recommend amount as this will overwhelm the taste of the zucchini.
Cook time: 20 minutes
Total time: 25 minutes
Yield: Serves 4
- 4 medium sized zucchini sliced or cubed
- 1 teaspoon olive oil or vegetable oil
- 1 medium onion sliced fine
- half teaspoon turmeric powder
- 1 teaspoon cumin seeds
- half teaspoon ginger ground fine
- desired limit chilli flakes or black pepper
- 1 medium sized tomato diced
- 3 tablespoons red lentils
- 400 ml water
2. Braise for 2-3 minutes until the onion is soft. Add the cumin seeds then add turmeric powder. Braise on low heat for 2 minutes.
3. Add the sliced Zucchini. (set aside some for topping the soup)Add 200ml water. Stir. Add tomato. Stir. Add lentils. Add remaining water. Cover and allow to cook for 20 minutes or until the lentils have softened. Pre soaking the lentils will reduce the cooking time.
4. Once the lentils are cooked –remove form stove place in a blender. Blend until a smooth liquid forms.
5. Toast the remaining sliced zucchini. Place over the zucchini soup when serving. Top with black pepper or chilli flakes. Serve warm.
6. This soup can be frozen-reheat to enjoy.