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ZUCCHINI “CREAM” SOUP

WHY LEMON ZEST? Lemon zest is one of my secret go-to ingredients when I want to perk up the flavor of otherwise mild or subtle dishes. Can you think of another vegetable as mild as zucchini?! Lemon is, in fact, as crucial a flavor enhancer as salt and works pretty much the same way on your palate. Both make your mouth water and the acidity of lemons makes everything seem fresher and more alive. Keep this little secret in hand for many dishes, beyond zucchini soup!
Course soup
Cuisine Greek, Mediterranean
Keyword Healthy, zucchini
PREP TIME 20 minutes
COOK TIME 30 minutes
SERVES 4

Ingredients

  • 1 Tbsp Greek extra virgin olive oil
  • 1 large white onion chopped
  • 1 leek trimmed and chopped
  • 2 garlic cloves minced
  • 2 pounds/ 1 kilo zucchini chopped
  • 3 cups vegetable broth
  • 1 cup water
  • Finely grated zest of 1 lemon
  • 1/2 cup Greek yogurt plus more, as desired, for garnish
  • 1 cup milk or unsweetened almond or oat milk

Instructions

  1. Heat oil in a large pot over medium-high heat. Add onion, leek, and garlic, and cook for 3 - 4 minutes until they are translucent.
  2. Add zucchini and sauté for 5 – 6 minutes, tossing to coat in the oil. Add broth and water. Bring to a boil, then cover and reduce heat to medium.
  3. Cook for 15 - 20 minutes or until zucchini is very soft.
  4. Using an immersion blender, puree the soup in the pot.(Alternatively, you can puree it in a food processor and return it to the pot.) Add the yogurt, milk, and lemon zest. Add salt and pepper to taste. Bring back to a simmer, whisking to distribute the yogurt and milk evenly. Remove from heat.
  5. Serve in bowls, swirl in a teaspoon of yogurt or two if desired, and a little more pepper. Serve hot. Alternatively, you can also chill the soup and serve it cold.