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Middle Eastern Zucchini Soup

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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.
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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!

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