About This Recipe
When I went to cooking school in the Sicilian countryside, I was introduced to the combination of zucchini, oregano, and chile. It was something I’d never had before. If you think zucchini is bland, this soup has a lot of added big flavors to give it more complexity: Mexican oregano, coriander, and guajillo chile.
Zucchini is low in carbs and packed with vitamin C and manganese, which make it a gut-friendly and immunity-building ingredient. Oregano is high in vitamin K and antioxidants, as is coriander, which also helps fights infections and balance blood sugar levels. Vitamin C gives chiles their infection- fighting capacity.
Here's the recipe for Vegetable Broth.
- 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
Step 1Heat 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 2Add 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 3Add 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.
photo by Signe Birck