Zucchini (courgette) is one of my favourite vegetables. This delicate summer squash can be steamed, baked or grilled and its 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 than 30 minutes – perfect for working mums extraordinaire like my sister S – short of time and energy for weekday meals. This zucchini soup recipe is labelled 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 recommended amount as this will overwhelm the taste of the zucchini.
Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes
Yield: Serves 4
Ingredients
- 4 medium-sized zucchini sliced or cubed
- 1 teaspoon olive oil or vegetable oil
- 1 medium onion sliced fine
- half a teaspoon of turmeric powder
- 1 teaspoon cumin seeds
- half teaspoon of ginger ground fine
- desired limit chilli flakes or black pepper
- 1 medium-sized tomato diced
- 3 tablespoons red lentils
- salt
- 400 ml water
Cooking Directions
1. Heat a pan on medium heat. Add the oil. Add finely sliced onions.
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 them from the stove and place them 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.
