Search
Close this search box.

Middle Eastern Zucchini Soup

Like this recipe? You'll love my online Middle Eastern cooking class inspired by Michael Rantissi!
Middle Eastern Zucchini Soup

I love soup at any time of year – and fresh green veggie soups are perfect for spring – and so quick and easy. This is not a traditional Middle Eastern dish, just my take on 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

Ingredients
  • ⅓ cup extra virgin olive oil
  • 1 red onion, finely chopped
  • Salt flakes, to taste
  • 2 teaspoons ground cumin
  • 6 zucchini, grated
  • 750ml water or vegetable stock
  • 250ml milk
  • ½ cup natural yoghurt
  • 1 tablespoon za’atar
Method
  1. Heat oil in a saucepan over low heat, add onion and a good pinch of salt, cover and cook for 10–15 minutes, until very tender.
  2. Add cumin and stir for 30 seconds or so, until aromatic.
  3. Stir in zucchini, water, milk and about 2 teaspoons of salt flakes.
  4. Increase heat and bring to the boil, reduce heat and simmer for about 20 minutes, until zucchini is tender.
  5. Use a stick blender to puree until as smooth as you like; if you prefer it completely smooth you may need to simmer it for another 10 minutes or so.
  6. Taste and add more salt if needed.
  7. Serve into soup bowls, place a tablespoon of yoghurt in the centre of each one and swirl to break it up a little.
  8. Sprinkle with za’atar and serve.
Download a Print Friendly Version

Share page on:

Turkish Lentil Soup

See more Recipe Videos

Join Me Soon

What Our Cooks Say

Melisa (Beacon Hill, NSW)
Melisa (Beacon Hill, NSW)
Read More
We made the pot-sticker dumplings and bang bang chicken from the Chinese class the other night. Once again both exceeded our expectations. My husband keeps saying it’s better than going out to restaurants as the recipes and quality are amazing.
Glennis (Caringbah South, NSW)
Glennis (Caringbah South, NSW)
Read More
The whole Be Inspired experience has helped me love cooking again. I was sick of cooking the same old things - meal time is a lot brighter thanks to you Roberta.
Pam (Cammeray, NSW)
Pam (Cammeray, NSW)
Read More
Your recipes are something I always feel confident offering guests and also reasonable in the time to prepare. We often try your recommended wines and suppliers and enjoy your travel tales too!
Jen (Tamarama, NSW)
Jen (Tamarama, NSW)
Read More
Thank you for stocking our pantry with such authentic Ingredients and quality produce. We really like the flexibility of cooking over a couple of days and changing the order we cook the dishes in when we want to. And I love listening to the themed playlist while cooking.
Katrina (Arncliffe, NSW)
Katrina (Arncliffe, NSW)
Read More
I am absolutely loving Be Inspired! There are ingredients I have never worked with before so having the confidence to try something new is so much fun! The recipes are just amazing and the notes on what can be prep’d beforehand are a great help too. Thank you so much.
Deb (Belconnen, ACT)
Deb (Belconnen, ACT)
Read More
Awesome fun traveling through Emilia-Romagna experiencing first hand some of the produce I've worked with over the last couple of years cooking with Roberta's classes – the family are reaping the benefits now.
Judith (Woronora, NSW)
Judith (Woronora, NSW)
Read More
Food, wine and travel! Three of my favourite things! Be Inspired with Roberta has been a wonderful experience and given me more confidence in the kitchen. I have learnt so much, cooked things I never would have attempted without Roberta’s excellent videos, and used ingredients I have never tried before.
Sandra (Garran, ACT)
Sandra (Garran, ACT)
Read More
I'm a competent cook whose learned so much from Roberta's online cooking classes. The recipes are yummy and Roberta’s video guidance offers so many little tips to improve flavour and organise the flow of preparation. I enjoy her warmth, sense of humour, and ability to giggle at herself when she occasionally messes up.
Previous
Next

FAQ

What spice is good with zucchini?

Cumin, one of my favourite spices, adds a lovely fragrant earthiness to just about any vegetable dish.

What is za'atar?

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!

What's a good wine match for zucchini soup?

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!

Subscribe To My Newsletter & Get A Free Online Italian Cooking Class (RRP $39)