Zucchini soup

Zucchini Soup - A comforting recipe full of flavors and health

Preparation time: 15 minutes
Cooking time: 45 minutes
Total time: 1 hour
Servings: 6

When you think of a warm, comforting meal packed with nutrients, zucchini soup is certainly one of the ideal choices. This recipe is not just a simple dish, but a combination of fresh vegetables that blend harmoniously, creating an explosion of flavors and an unforgettable taste. Moreover, it is a simple and quick recipe, perfect for days when time is limited, but the desire to enjoy a delicious dish remains strong.

A brief history of soup

Soup is a symbol of traditional cuisine, with deep roots in many cultures. These hearty soups have been cooked over time as a way to make the most of available ingredients, often seasonal vegetables, and have evolved according to each family's traditions. Zucchini soup, with its light and flavorful texture, is a beloved variant for many, due to its versatility and the nutritional benefits it offers.

Necessary ingredients

- 2 medium zucchinis
- 1 red bell pepper
- 2 green onions
- 1 parsnip
- 1 parsley root
- 1 carrot
- 2 tablespoons of rice
- 4 ripe tomatoes
- 2 tablespoons of borscht (or 'magic borscht', as it is sometimes called)
- Oil (olive or sunflower)
- Salt (to taste)
- 3 liters of water
- Lovage (for extra flavor)
- Parsley (chopped, for serving)

Step-by-step preparation technique

1. Preparing the vegetables: Start by finely chopping the green onions and adding them to a large pot with a little heated oil. It is ideal to use a pot with a thick bottom to prevent the vegetables from sticking. Sauté the onions over medium heat for about 3-5 minutes, until they become translucent.

2. The root vegetables: While the onions are sautéing, peel and grate the carrot, parsnip, and parsley root using a large grater. These vegetables will add a pleasant texture and a sweet taste to your soup. Cut a few rounds of carrot and parsnip for an attractive presentation.

3. Adding the vegetables: Add the root vegetables over the sautéed onions and let them sauté together for another 5 minutes, stirring occasionally. Then, chop the red bell pepper and add it to the pot, continuing to cook for 3-4 minutes.

4. Boiling the soup base: Add the 3 liters of warm water to the pot, along with a tablespoon of salt. This will help extract the flavors from the vegetables and create a rich base. Let it boil for 30 minutes over medium heat.

5. Adding the zucchinis and rice: Peel the zucchinis (if preferred) and cut them into cubes or slices. Add them to the pot along with the rice, which will absorb the flavors and add consistency. Let it boil for another 10-15 minutes, until the zucchinis become tender.

6. Fresh tomatoes: Meanwhile, blanch the tomatoes in hot water for a few minutes until the skin starts to peel off. Peel them and chop them finely, adding them to the soup for an extra freshness. Canned tomatoes can also be used, but fresh ones are always more flavorful.

7. Finalizing the soup: When the vegetables are cooked, add the borscht and the finely chopped herbs. Adjust the taste with salt if needed, and turn off the heat. Let the soup sit for a few minutes for the flavors to blend.

Serving suggestions

Zucchini soup is served hot, garnished with freshly chopped parsley and, if desired, with a spoonful of sour cream or yogurt, which will add creaminess and a pleasant contrast. It pairs perfectly with a slice of fresh whole grain or seed bread, which will wonderfully complement this dish.

Vegetarian or vegan option

This soup is naturally a vegetarian recipe. You can turn it into a vegan option by simply omitting the sour cream. Additionally, for a lower-calorie version, you can reduce the amount of rice or use a whole grain substitute, such as quinoa.

Nutritional benefits

Zucchini soup is an excellent nutritional choice. Zucchinis are low in calories, rich in vitamins A and C, and contain antioxidants that help strengthen the immune system. Root vegetables, such as carrots and parsnips, provide fiber, essential for healthy digestion. A serving of soup contains approximately 150-200 calories, depending on the ingredients used, making it a light and filling dish.

Frequently asked questions

1. Can I use other vegetables?
Of course! This recipe is very flexible. You can add vegetables like celery, cauliflower, or even green beans, depending on your preferences.

2. How can I store the soup?
Zucchini soup can be stored in the refrigerator for 3-4 days. If you want to freeze it, it is recommended to do so without adding the borscht, as the texture may be affected. Add the borscht after thawing the soup.

3. What other dishes pair well with this soup?
This soup pairs perfectly with a fresh salad, such as a tomato salad with onion and basil, or with a cheese platter. Additionally, a slice of toasted bread or croutons are ideal for adding a crunchy texture.

I hope this zucchini soup recipe will inspire you to increase your vegetable intake in your daily diet and enjoy a healthy, tasty, and comforting dish. Cooking is an art, and every recipe can be adapted and personalized to your taste! Enjoy your meal!