A friend from Spain taught me how to cook delicious zucchini! The best zucchini recipe
Delicious Zucchini Soup Recipe: A Culinary Journey with Mediterranean Flavors
If you’re dreaming of a recipe that combines simplicity, authenticity, and an explosion of flavor, this zucchini soup, learned from a Spanish friend, will conquer your taste buds. Ideal for cool evenings or light meals, it embodies the very essence of Mediterranean cuisine: fresh ingredients, aromatic herbs, and a touch of creaminess. Dive into this detailed culinary adventure, where each step is explained in detail to enhance this comforting dish.
The Secrets of a Successful Soup: Choosing Ingredients and Preparation
Ingredients Required (Serves 4)
- 1 medium onion : Choose a yellow onion, slightly sweet, which will provide a balanced aromatic base.
- 4 garlic cloves : Fresh and juicy, they add a savory depth. Save 2 extra cloves for a bold finishing touch.
- 1 medium carrot : Choose a firm, colorful one for a natural sweet note.
- 2 medium potatoes : Choose floury varieties like Bintje, which break down slightly when cooked, thickening the soup.
- 2 medium zucchinis : Young and shiny, they guarantee tender flesh without bitterness.
- 30 grams of butter : Butter provides incomparable creaminess, but for a vegan version, replace it with olive oil.
- Salt, black pepper and red pepper : Red pepper (or paprika) adds a typically Spanish smoky sweetness.
- 700 ml water : Use homemade vegetable stock to intensify the flavors.
- Juice of half a lemon : A hint of acidity to awaken the aromas.
- Fresh coriander and dill : These herbs add freshness and lightness. Mint garnish adds a vibrant touch.
- 1 tablespoon of heavy cream : For a velvety finish.
Preparation Steps: A Ballet of Flavors
Step 1: Preparing the Vegetables – The Foundation of a Good Soup
Start by carefully peeling the vegetables. The onion is diced (very finely) so that it blends harmoniously into the soup. The garlic is finely chopped, releasing its powerful aromas as soon as it cooks. The carrot and potatoes are cut into regular cubes for even cooking. The zucchini , meanwhile, can be cut into thick rounds or cubes, depending on whether you want a more rustic texture or a completely smooth one after blending.
Pro Tip : To prevent potatoes from oxidizing, immerse them in a bowl of cold water after peeling.
Step 2: Awakening the Aromas – The Initial Sauté
In a cast iron pot or large saucepan, melt the butter over medium-low heat. When it begins to foam, add the onion and cook for 3-4 minutes until translucent. Don’t let it brown , as this will make the soup bitter. Then stir in the garlic , carrot , and potatoes . Stir gently to coat the vegetables in the butter. This “sweating” step (gently cooking without browning) allows the vegetables to release their juices slowly, creating a rich base.
Seasoning : Add salt moderately (adjust at the end of cooking), a pinch of black pepper and half a teaspoon of red pepper for a warm but not spicy note.
Step 3: Slow Cooking – The Alchemy of Flavors
Pour in the 700 ml of water (or stock) and bring to a simmer. Cover and simmer for 10 minutes over low heat. The potatoes should begin to soften, but not fall apart. Check for doneness by lightly piercing a potato with the tip of a knife.
Why not use zucchini from the start? Zucchini cooks quickly, so adding it as a second step preserves its vibrant color and tender texture.
Step 4: Incorporating the Zucchini – Freshness and Balance
Add the zucchini and 2 additional cloves of garlic , roughly crushed. The extra garlic adds a surprising intensity, typical of Iberian recipes. Cook for 5 to 7 minutes, until the zucchini is tender but still slightly firm. Avoid prolonged cooking to avoid altering their delicate flavor.
Step 5: Mixing – Creating Smoothness
Remove from heat and blend the soup with an immersion blender until smooth. For a more rustic version, blend only partially, leaving some vegetable pieces. If the soup is too thick, add a little hot water.
Gourmet Alternative : For an ultra-smooth, strain the soup through a fine sieve. This step, although optional, removes fibers and creates a silky texture.
Step 6: Finishing Touches – Radiance and Freshness
Off the heat, stir in the lemon juice , which balances the richness of the butter and enhances the herbs. Add the chopped cilantro and dill . Why not cook the herbs? The heat of the soup is enough to release their essential oils without wilting them.
Step 7: The Presentation – A Visual Feast
Pour the soup into warmed bowls. Place a dollop of crème fraîche in the center, then swirl the soup with a spoon for a marbled effect. Sprinkle with mint leaves , fresh dill , and toasted pumpkin seeds for a crunch. A drizzle of extra virgin olive oil adds a fruity touch.
Variations and Customizations: Adapt the Recipe to Your Desires
- Vegan Version :
- Replace the butter with 2 tablespoons of olive oil.
- Substitute crème fraîche with coconut yogurt or homemade almond cream.
- Gourmet Additions :
- Stir in 100g of crumbled feta before serving for a salty touch.
- Add 50g of cooked red lentils for a heartier version.
- Spice Madness :
- For a Moroccan twist, add 1 teaspoon of cumin and a pinch of cinnamon when cooking vegetables.
Storage and Serving Tips
- Storage : The soup can be stored for 3 days in the refrigerator in an airtight container. Reheat over low heat, stirring to prevent it from sticking.
- Freezing : Freeze in ice cube trays for individual servings. Defrost slowly in the refrigerator before reheating.
- Sides : Serve with garlic croutons , raw zucchini sticks for crunch, or a slice of toasted sourdough bread .
Nutritional Benefits: A Healthy Soup
This soup is a concentrate of benefits:
- Zucchini : Rich in water and fiber, they aid digestion.
- Garlic : Antioxidant and antibacterial, it strengthens the immune system.
- Lemon : Source of vitamin C, it boosts energy.
- Fresh herbs : Cilantro and dill are rich in vitamins K and A.
History and Origin: A Recipe with Spanish Roots
This recipe was passed on to me by a friend in Valencia, where light and fragrant soups are a must. In Spain, sopa de calabacín is often topped with Serrano ham or smoked paprika (pimentón). This version, though simplified, retains its Mediterranean soul thanks to generous garlic and fresh herbs.
Frequently Asked Questions (FAQ)
Q: Can I use frozen zucchini?
A: Yes, but thaw and drain well to avoid excess water.
Q: How do I make soup creamier without cream?
A: Blend an extra cooked potato or add 50 ml of coconut milk.
Q: What is an alternative to cilantro?
A: Flat-leaf parsley or chives work very well.
Conclusion: A Symphony of Simplicity and Flavor
This zucchini soup is more than just a recipe: it’s an invitation to savor simple ingredients, carefully transformed into a comforting dish. Whether served as a starter or as a main course with a crisp salad, it will delight even the most discerning palates. Experiment, personalize, and above all, share this delicious moment with those you love.
Enjoy your meal and may each spoonful transport you to the Mediterranean sun!
