I’ve enjoyed zucchinis many ways. Fried with dipping sauce, shredded in a salad, zoodled into noodles, but never in a soup. I had a couple of zucchinis sitting in my refrigerator drawer and I had a hankering for soup, so…. Zucchini Soup in the Recipe Nomad kitchen was born. It’s a simple recipe, pureed into a delicious broth based soup that took less than 30 minutes to make start to finish.
I told myself dinner was going to be simple. Fasoolia with rice. That’s it. But before I knew it, I was sautéing and pureeing my way into a 3 course dinner. How often do you find yourself doing that? Promising yourself to keep it simple. Then you don’t. You open the kitchen refiregarator and see vegetables that need to be used before they go bad. One simple dish, becomes two complex dishes, becomes a full family feast. I guess it’s not a bad thing right? Especially when each dish tastes deviously delicious and you have barely anything leftover for lunch the next day.
One of these days I’ll keep it simple. Make one dish. No sides. No soups. No dessert. One day.
When was the last time you used marjoram? It’s the one in herb in my spice cabinet that seems to get overlooked. It’s always full, because I never think to use it, but I did this time.
Why did I use marjoram as opposed to oregano or thyme? I wanted a mild flavoured soup and it’s very easy for oregano and thyme to overpower the flavour of the soup. I wanted to taste zucchini, not the herbs and marjoram is perfect for when you want to do that. It tastes very similar to oregano, it even looks the same but what distinguishes marjoram from oregano is the strength of their flavour. So if you’re looking for a mild herb flavour, go with marjoram. The often forgotten herb.
5 minPrep Time
25 minCook Time
30 minTotal Time
- 1 tablespoon Butter
- 1 1/2 pounds Zucchini, diced
- 1 small Carrot, diced
- 1/2 Onion, quartered
- 2 teaspoons Marjoram
- 1 cup Water
- 2 cups Vegetable Broth
- Salt and Pepper to taste
- 1/4 cup Vegetable Oil
- 1/2 onion, sliced thin
- 1/2 Zucchini, peel only, diced (add the inside of the zucchini to the soup)
- Heat butter in a large pot. Add the onions and cook until soft and translucent (4-5 minutes). Add the zucchinis, carrots and marjoram. Continue to saute for 2-3 minutes.
- Add the water and broth, salt and pepper. Bring to a boil on high heat then reduce to low and simmer for 15 minutes.
- When the vegetables are soft, puree with an immersion blender or a blender until smooth.
- Top with the onion and zucchini peel garnish.
- Heat oil on medium high heat in a pan.
- Add the sliced onions and saute until caramelised. Add the zucchini peels and saute until caramelised as well.
- Season with a pinch of salt.