Of all the things to eat and cook out there, the two groups that excite me the most are sweets and vegetables. This blog is pretty consistently dealing with one or the other. This is a vegetable post.
And a good one at that. I honestly can’t think of a single vegetable that I do not like. Vegetables offer so much variety, color, versatility and seasonal excitement that it’s hard not to appreciate them. Plus, they’re indisputably very healthy things to incorporate into your diet.
Soups are an area where vegetables can really shine. Flavors can be blended together easily to complement each other. A soup highlights the flavor of vegetables by taking away the visual and most of the textural qualities. What you’re left with is a pure expression of vegetable flavor.
In fact, soup is the original health food. In 18th century Paris, soups (known as restoratifs, as in something that it healthy and restorative) were served in places that became to be known as restaurants, meaning a place to get soup. The word restaurant has obviously gone on to mean more than a place to get a healthy soup, but this is how it all started.
This soup in particular is great. First and foremost, it solves one of the most pressing questions of any home gardener, which is what the heck am I going to do with all this zucchini?!? Second, it tastes good at any temperature — hot, cold, or room temperature — so you can adapt it to your needs and the weather.
The ginger in this soup rounds out the flavor without overpowering the taste of the zucchini — just a hint of warmth and spice. A dollop of sour cream, crème fraîche, or plain yogurt would round out the flavor well as a finishing touch. So would a drizzle of good olive oil, hazelnut oil, or walnut oil.
- 3 Tbsp. (45 ml) olive oil
- 6 scallions, white parts only, thinly sliced
- 1.5 Tbsp. (31 g) fresh grated ginger
- 2 pounds (907 g) zucchini, trimmed, unpeeled and cut into small pieces
- 1.5 quarts (1.4 L) chicken or vegetable stock
- Salt for seasoning (amount will vary)
- Crème fraîche, plain yogurt, or sour cream for garnish (optional)
- Put the olive oil and sliced scallions in a large saucepan or stockpot and cook on low heat until the scallions are soft and translucent, without browning.
- Add the grated ginger and cook for 30 seconds.
- Add the zucchini and stock. Bring to a boil. Reduce heat, cover the pan, and simmer gently for 10 minutes, or until the zucchini is fully cooked.
- Purée the soup with a blender, food processor, immersion blender, or food mill.
- Taste for seasoning, adding more salt until it tastes good to you.
- Serve, warm or cold, and garnish with the optional crème fraîche, sour cream or yogurt. Additional ideas for garnish are minced parsley or a drizzle of good olive oil, walnut oil, or hazelnut oil.