Thick summer soup with zucchini
Thick summer zucchini soup: an explosion of flavors and freshness
Thick summer zucchini soup is a recipe that embraces all the richness of seasonal vegetables, bringing together the colors and flavors of summer in a light and refreshing dish. This soup is not just a meal, but a celebration of tastes, perfect for hot days when we want to cool down while enjoying essential nutrients. Here’s how you can prepare it at home!
Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes
Number of servings: 4
Ingredients needed:
- 1 green onion
- 1 red bell pepper
- 2-3 small zucchinis (preferably zucchini)
- 1 carrot
- A few peeled tomatoes (about 2-3 medium)
- A handful of mixed salad greens (various types of leaves)
- A handful of pasta (choose short pasta like penne or fusilli)
- Salt, to taste
- 1 tablespoon of olive oil
- 100 ml of yogurt (optional, you can use Greek yogurt for a creamier texture)
- Fresh herbs of your choice (tarragon and dill are excellent options)
Preparation:
1. Preparing the vegetables: Wash all the vegetables thoroughly under cold running water and dry them with a paper towel. Peel the carrot and zucchinis, then cut them into small cubes, while slicing the green onion and red bell pepper into rings.
2. Soaking the vegetables: In a tall pot (preferably a cast iron cauldron, which provides even heat distribution), add a tablespoon of olive oil and heat it over medium heat. Add the chopped onion and bell pepper, sprinkling with a little salt to help release the flavors. Let them soften for 1-2 minutes.
3. Adding the vegetables: Add the zucchinis and carrot to the pot. Stir well and let them cook for another 2-3 minutes until they become slightly soft.
4. Adding water and pasta: Pour 2 liters of warm water over the vegetables and bring to a boil. Once the water starts boiling, add the pasta and let everything boil for 10 minutes. This is the perfect time to enjoy the aroma of the vegetables beautifully combining in the pot.
5. Preparing the salad: Meanwhile, prepare a mixed salad from your favorite leaves. A salad with various types of leaves will add an extra touch of freshness to the soup.
6. Finalizing the soup: After the pasta has cooked, add the mixed salad to the pot. Let everything boil together with the lid on for another 2 minutes to allow the salad to soften slightly and release its flavors.
7. Seasoning the soup: Finally, taste and adjust with salt if necessary. Once the soup is perfectly seasoned, turn off the heat and add the beaten yogurt and chopped herbs, stirring gently.
8. Serving: Serve the soup hot, with a slice of lemon on the side for a splash of acidity that will highlight the flavors. It can be enjoyed on its own or alongside a slice of toasted whole grain bread.
Practical tips:
- Choosing ingredients: Use fresh vegetables for a more intense flavor. Young zucchinis are juicier and have a more pleasant texture.
- Soup texture: If you prefer a creamier soup, you can puree some of the vegetables after they have cooked, before adding the yogurt.
- Variations: You can add other seasonal vegetables, such as peas or green beans, for a variety of flavors. Additionally, experimenting with different types of pasta can bring an interesting twist.
Nutritional benefits:
This soup is rich in vitamins and minerals, thanks to the fresh vegetables. Zucchinis are an excellent source of antioxidants, and yogurt adds beneficial probiotics for digestion. It is an ideal choice for a light meal, with a low calorie content, perfect for maintaining a balanced diet.
Frequently asked questions:
- Can I use other types of pasta? Of course! You can experiment with whole grain or gluten-free pasta to suit your dietary preferences.
- Is the soup good the next day? Yes! The flavors intensify, and the soup becomes even more delicious.
Recommended pairings:
This thick summer soup pairs wonderfully with a cold lemonade or mint tea. It can be served as an appetizer before a barbecue or as a main dish alongside a light salad.
Thick summer zucchini soup is a simple and delicious recipe that will bring you joy and refreshment on hot days. I invite you to try it and increase your vegetable intake in your daily diet. Bon appétit!
Ingredients: We need: a green onion, a red bell pepper, 2-3 small zucchinis (I used zucchini), a carrot, a few peeled tomatoes, a handful of mixed salad, a handful of pasta, salt, a tablespoon of olive oil, a 100 ml box of yogurt, herbs of your choice (I used lovage and dill).
