recipes

Summer Detox Zucchini Lemon Thyme Soup

soup
Photo: Stocksy

Looking for a simple way to pack in some extra vitamins and fiber while giving your digestive system a little love? This soup has a spin on za’atar, a Middle Eastern spice blend, that is usually made with thyme, sumac and sesame seeds.

 

Zucchini, Lemon Thyme Soup

Serves 2

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 3 or 4 medium zucchini, cut into cubes
  • 1 teaspoon fresh thyme leaves, finely chopped
  • Zest of ½ lemon
  • 1¼ cups hot chicken or vegetable stock
  • 1 tablespoon pumpkin seeds

Preparation

1. Heat the olive oil in a saucepan. Add the zucchini and sauté for 3 minutes. Stir in the thyme and half the lemon zest. Add the hot stock, bring to a boil, then reduce the heat to maintain a simmer and cook gently until the zucchini is tender but not too soft.

2. In the meantime, heat a skillet and toast the pumpkin seeds with the remainder of the lemon zest until they just begin to pop a little—keep shaking the pan to prevent them from burning.

3. Remove the zucchini from the heat and let cool, then transfer half to a food processor with as much stock from the pan as necessary to achieve the desired consistency (you may prefer a smoother or chunkier soup).

4. Divide the remaining zucchini between two bowls. Ladle the blended soup on the zucchini and sprinkle with the toasted pumpkin seeds.

That’s it! I think you’ll enjoy this light and refreshing soup, perfect for summer!

2 thoughts on “Summer Detox Zucchini Lemon Thyme Soup

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