I love soup at any time of year – and fresh green veggie soups are so quick and easy. This isn’t a traditional Middle Eastern dish, just the way I like to make zucchini soup. Cumin is one of my favourite spices and it adds a lovely fragrant earthiness, while the yoghurt and za’atar add a bit of zing. Za’atar, a blend of thyme, sumac and sesame seeds, is easy to make and also available from Middle Eastern grocers. It’s quite addictive sprinkled on just about everything! I like La Petite Mort Amphora White V.M.R. with my Middle Eastern zucchini soup. This viognier, marsanne, roussanne blend from Queensland’s Granite Belt is fermented on skins in terracotta – the creamy texture works a treat with the spices! See video below for another deliciously easy Middle Eastern soup.
Serves 6 as a starter
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Cumin, one of my favourite spices, adds a lovely fragrant earthiness to just about any vegetable dish.
Za’atar is a blend of thyme, sumac and sesame seeds. It’s available from Middle Eastern grocers and is quite addictive sprinkled on just about everything!
Try a skin-contact wine, such as La Petite Mort Amphora White V.M.R. – this viognier, marsanne, roussanne blend from Queensland’s Granite Belt is fermented on skins in terracotta – the creamy texture works a treat with the spices in this soup!
Courgette. While Australia uses the Italian name zucchini. British and Americans use the French name, courgette for this small marrow.
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