عربي
Please close the ad blocker to view the full site content
Lifestyle Header image article main zucchini soup recipe

| by Sweet Pillar™

Ramadan Recipes: Zucchini Soup by Sweet Pillar™

ALERT! This. tastes. so. good. And Ayla, my 2 year old loved it - and we all know how she's a little food snob! Don't try to feed her something that doesn't taste amazing or any leftovers. Sigh. Today, I'll share with you the zucchini soup recipe, for your Ramadan 2016 Iftar menu.

Every time I make another dish from my childhood I get amazed at how healthy and well rounded the dishes are. The core of every dish is vegetables, vegetables and more vegetables. And the zucchini soup recipe is no exception.

Zucchini and eggplant might be tied in Middle Eastern cuisine as the most commonly used vegetables. Let me know if there are other ones. We do so much with zucchini, most famously core it and stuff it with rice and meat and cook it in a tomato broth called Koosa Mahshi, which translates to stuffed zucchini, so original, right?

Among the many things we make with zucchini, this might be one of my favorites even though I'm not really a soup kinda girl.  But the flavor of the zucchini as it caramelizes with the onions and simmers in the chicken stock is just so good! My mom never made it with chicken, but I happened to have some cooked chicken, so I threw it in there at the end and it automatically made the dish dinner worthy.

Ingredients to make zucchini soup:
2 Zucchinis (sliced)
1 Onion (diced)
1 Tbsp butter
2 Cups chicken stock
1/2 Cup milk or heavy cream
Flour (optional as a thickener)
Cooked chicken, ex. rotisserie, grilled chicken, etc. (optional)

Steps to make zucchini soup:
1. Sauté onions in butter until translucent.
2. Add zucchini and reduce heat.
3. Let them sit for a 5 -7 minutes on low heat, until zucchini is tender.
4. Add chicken stock, and bring to a boil.
5. Do not cover the cooking pot, because it will change the color of the zucchini.
6. Reduce heat and let it boil for 10 minutes.
7. Add milk and let it boil uncovered on low heat for another 10 minutes.
8. If it is too watery and you like a thicker consistency, mix 1 tablespoon of flour with a few drops of water until a paste is formed, and add it into the soup and let it boil for another 5 minutes.
9. Use the blender to blend it all together into soup-like consistency.
10. Optional: add cooked chicken.

For more recipes by Nadia Hubbi, check out her blog Sweet Pillar™.




Tags: Ramadan  Ramadan iftar recipes  Ramadan recipes  Guest writers  Food bloggers  Food  Soup  Soups  Easy recipes  Fast recipes  Recipes  Soup recipes  Sweet pillar™  Ramadan 2017  Ramadan 2018