Middle Eastern Zucchini Soup

Middle Eastern Zucchini Soup

I love soup at any time of year – and fresh green veggie soups are 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 to this soup, while the yoghurt and za’atar add a bit of zing. Za’atar, a blend of thyme, sumac and sesame seeds, is available from Middle Eastern grocers and is quite addictive sprinkled on just about everything! And for something different, I like La Petite Mort Amphora White V.M.R. with it; 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!

Serves 6 as a starter

Ingredients
  • ⅓ cup extra virgin olive oil
  • 1 red onion, finely chopped
  • Salt flakes, to taste
  • 6 zucchini, grated
  • 2 teaspoons ground cumin
  • 750ml water
  • 250ml milk
  • ½ cup natural yoghurt
  • 1 tablespoon za’atar
Method
  1. Heat oil in a saucepan, add onion and a good pinch of salt and cook for about 10 minutes, until very tender.
  2. Add zucchini, cumin, water, milk and about 2 teaspoons of salt flakes, stir well and bring to the boil.
  3. Reduce heat and simmer for 15 minutes.
  4. Use a stick blender to puree until smooth.
  5. Serve into soup bowls, place a tablespoon of yoghurt in the centre of the bowl and swirl to break it up a little.
  6. Sprinkle zucchini soup with za’atar and serve.

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FAQ

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!