Summer Arabic zucchini soup

0 from 0 votes
Recipe by Damaris Beems Course: Arabic, RecipeCuisine: Arabic
Servings

10

Preparation

10

minutes
Cooking time

30

minutes
Total time

40

minutes

A delicious velvety soup, fresh because of the lemon zest, even a bit spicy. Great for a summer day or any other day of the year.

Ingredients

  • 3 Onions

  • 5 cloves garlic

  • 3 yellow zucchini

  • 3 potatoes

  • 4 vegetable broth

  • 2 table spoon baharat spices

  • 2 lemons

  • 1 table spoon turmeric

  • salt and pepper

  • 0,5 bouquet fresh cilantro

  • opt. pumpkin seeds

Cooking time

  • Roughly chop the onions and fry them in a little olive oil until nicely browned. Do the same with the garlic cloves.
    Now add the baharat spices and the turmeric and stir well.
    Roughly chop the courgettes and add them.
    Now add 1.5-2 liters of water and the vegetable stock tablets.
    Peel and dice the potatoes and add them to the water.
    Stir well.
  • Let everything cook for about 20 minutes.
    Now scrape the zest off the lemons.
    Puree the soup with the immersion blender.
    Add the zest and stir.
    Bring it to taste with salt and pepper.
    Finely chop the coriander leaves and place on the bowls when serving.
  • If you want, you can roast some pumpkin seeds and serve them on top of the soup for a delicious bite.

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