Super tasty, cheap, and quick to make – what more could you ask for?
I was about to harvest some parsley in the garden land and saw a giant zucchini. I picked it immediately! I made soup and a cake with zucchini.
You need to keep in mind that some zucchini can be pretty sweet, and therefore you need to balance it with more salt or squeezed lemon, for example. The great thing about the soup is that you can serve it cold too – really good on a hot summer day.
If you want more heat, you can increase the amount of sambal oelek.
680 grams of zucchini cut into smaller pieces
1 yellow onion coarsely chopped
2 – 3 garlic cloves (can be excluded)
2 pcs. bouillon cubes (vegetable broth)
4 dl water
1 teaspoon salt
0,5 tsp black pepper
0.5 – 1 teaspoon turmeric
1 teaspoon ground cumin
2 teaspoons sambal oelek
2 tablespoons butter
2 tbsp oil
- Peel and coarsely chop the onion.
- Slice the garlic thinly.
- Cut the zucchini into smaller pieces.
- Measure out all the ingredients.
- Melt butter and oil in a thick-bottomed saucepan, fry the onion while stirring for about 5 minutes.
- Add the garlic and continue to fry for another minute.
- Add the spices and fry it for a short while (about 1 minute).
- Add the zucchini pieces and fry them over medium heat for about 5 – 7 minutes.
- Dissolve the bouillon cubes in 4 dl of boiling water and add it to the soup.
- Bring to the boil – lower the heat to medium heat and simmer for about 10 minutes or until the zucchini is soft.
- Mix the soup smoothly using a hand mixer or food processor.
- Taste – correct the seasoning.
- Add squeezed lemon.
Garnish with zucchini strips. You can serve it hot or cold. The soup needs to be well chilled if you choose to serve it cold.