Zucchini Soup with Oregano

Recipe PREP 5 min COOK 40 min

Zucchini Soup with Oregano

PREP 5 min COOK 40 min

Description

When I went to cooking school in the Sicilian countryside, I was introduced to the combination of zucchini, oregano, and chile. This soup transforms mild zucchini with Mexican oregano, coriander, and guajillo chile. The zucchini provides gut-friendly vitamin C and manganese, while oregano and coriander offer antioxidants and blood sugar benefits.

Here's the recipe for Vegetable Broth.

Ingredients

4 to 6 SERVES

1/4 cup (60 ml) olive oil
1 medium onion, sliced thinly
5 peeled garlic cloves
2 large zucchini, chopped
3/4 tsp ground coriander
1/4 tsp Mexican oregano
1/4 tsp chile flakes
1 guajillo chile, deseeded
Juice of 1 lime
2 Tbsp (12 g) raisins
2 tsp black pepper
2 Tbsp (30 ml) tamari
4 cups Vegetable Broth

Directions

Step 1

Heat the olive oil in a stockpot over medium heat until shimmering. Add the onions and garlic cloves and cook until tender, about 3 to 5 minutes.
Step 2

Add the zucchini and cook, stirring occasionally, until the squash starts to break apart and liquid starts to separate from the vegetables, about 10 minutes.
Step 3

Add the coriander, oregano, chile flakes, guajillo chile, lime juice, raisins, pepper, and tamari. Cook, stirring occasionally, for about 10 minutes. Add the vegetable broth and cook for about 10 more minutes. Transfer the soup to a blender and blend until it’s a smooth puree. Serve immediately.

About the author

Akhtar Nawab

Akhtar is an award-winning chef of Indian heritage who has embraced and mastered Mexican cuisine. He is the chef-owner of Otra Vez and Alta Calidad, and his approach to cooking is showcased in his debut cookbook, Good For You.

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