Spiced Zucchini Soup — Alison Roman
Spiced Zucchini Soup — Alison Roman
Ingredients
For the Soup
- 2 tablespoons coconut oil or olive oil
- 1 yellow or red onion, small, finely chopped
- kosher salt, as needed
- freshly ground pepper, as needed
- 1 teaspoon cumin seed or fennel seed, or half and half
- 1/4 teaspoon ground turmeric
- pinch crushed red pepper flakes, optional
- 2 pounds zucchini or yellow summer squash, grated on a box grater
- 3/4 cup yellow or red lentils or jasmine or basmati rice
- 6 cups vegetable or chicken broth, or water plus better than bouillon (start with 6 cups, add more as needed)
For Serving (Optional)
- 1 lemon, halved, for squeezing over
- yogurt, optional, for serving
- fresh herbs, optional, for serving
- prune puree, optional, for serving (if feeding a baby)
Instructions
- 1
Heat coconut oil or olive oil in a large pot over medium heat. Add the finely chopped yellow or red onion and season with salt and pepper. Cook, stirring occasionally, until the onion is totally softened and starting to fry lightly at the edges, about 10–12 minutes. Add the cumin seed or fennel seed, ground turmeric, and crushed red pepper flakes (if using). Cook for 1 or 2 minutes more to toast and bloom the spices in the fat.
⏱️ 15 min
- 2
Add the grated zucchini or yellow summer squash to the pot and season again with salt and pepper. Cook, stirring occasionally, until the zucchini has softened completely and shrunk by nearly half (this indicates the liquid is evaporating and flavors are concentrating). Add the yellow or red lentils or jasmine or basmati rice and 6 cups of vegetable or chicken broth (you can always add more later). Bring the mixture to a simmer, then reduce the heat to medium-low.
⏱️ 10 min
- 3
Cook, stirring occasionally, until the lentils (or rice) are fully cooked, which should take 25-35 minutes. They should be perhaps overcooked, which is desirable for this soup's creamy texture. Continue cooking until the soup is nicely thickened to your liking. If you prefer it brothier, add more broth; if you want it more puree-like, simmer longer.
⏱️ 30 min
- 4
To serve, season the soup again with salt and pepper to taste. Swirl in some yogurt if desired, top with fresh herbs if you have them, and finish with a squeeze of lemon from the halved lemon (this is highly recommended).
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spiced Zucchini Soup — Alison Roman
Ingredients
For the Soup
- 2 tablespoons coconut oil or olive oil
- 1 yellow or red onion, small, finely chopped
- kosher salt, as needed
- freshly ground pepper, as needed
- 1 teaspoon cumin seed or fennel seed, or half and half
- 1/4 teaspoon ground turmeric
- pinch crushed red pepper flakes, optional
- 2 pounds zucchini or yellow summer squash, grated on a box grater
- 3/4 cup yellow or red lentils or jasmine or basmati rice
- 6 cups vegetable or chicken broth, or water plus better than bouillon (start with 6 cups, add more as needed)
For Serving (Optional)
- 1 lemon, halved, for squeezing over
- yogurt, optional, for serving
- fresh herbs, optional, for serving
- prune puree, optional, for serving (if feeding a baby)
Instructions
- 1
Heat coconut oil or olive oil in a large pot over medium heat. Add the finely chopped yellow or red onion and season with salt and pepper. Cook, stirring occasionally, until the onion is totally softened and starting to fry lightly at the edges, about 10–12 minutes. Add the cumin seed or fennel seed, ground turmeric, and crushed red pepper flakes (if using). Cook for 1 or 2 minutes more to toast and bloom the spices in the fat.
⏱️ 15 min - 2
Add the grated zucchini or yellow summer squash to the pot and season again with salt and pepper. Cook, stirring occasionally, until the zucchini has softened completely and shrunk by nearly half (this indicates the liquid is evaporating and flavors are concentrating). Add the yellow or red lentils or jasmine or basmati rice and 6 cups of vegetable or chicken broth (you can always add more later). Bring the mixture to a simmer, then reduce the heat to medium-low.
⏱️ 10 min - 3
Cook, stirring occasionally, until the lentils (or rice) are fully cooked, which should take 25-35 minutes. They should be perhaps overcooked, which is desirable for this soup's creamy texture. Continue cooking until the soup is nicely thickened to your liking. If you prefer it brothier, add more broth; if you want it more puree-like, simmer longer.
⏱️ 30 min - 4
To serve, season the soup again with salt and pepper to taste. Swirl in some yogurt if desired, top with fresh herbs if you have them, and finish with a squeeze of lemon from the halved lemon (this is highly recommended).
⏱️ 5 min