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
- 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
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!