Aromatic ginger & zucchini soup with tomato and spices

Don’t you love soups which are fantastic both served hot or cold? Me too! Today I am sharing a recipe for such soup – aromatic ginger & zucchini soup with tomato and spices.

This soup is perfect if you lack cooking experience; it starts like an Indian dish preparation (with frying spices and then veggies) and when you add water and tomato, the cooking starts. Set a timer and enjoy, as this great soup requires little attention to be prepared.

Interesting enough, this is a perfect, light, summer soup, yet it is also super warming and energy-boosting for wintertime.

An aromatic soup demands aromatic crackers for companion

Crunchy homemade spelt crackers, to be precise.

Get the recipe

The recipe I tried years and years ago, suggested adding the juice of one lemon. That is good advice if you love the sour taste. I decided to leave it out, and instead go with the sourness of the tomato. Speaking of which, you can put fresh tomato, but using thick tomato juice (or puree) will give the zucchini soup a better kick. With fresh ginger and all the spices, this will be all the kick you need.

Serve it with some homemade crackers, healthy, wholegrain bread for a full meal.

Aromatic ginger & zucchini soup with tomato and spices

Course: Desserts

Servings

4

servings

Prep time

15

minutes

Cooking time

40

minutes

Ingredients

• 2 medium size zucchini

• 1 thumb size piece of fresh ginger

• Around 0,5 l of thick tomato juice or large tomatoes

• 2 spring onions

• Spices: garam masala, anis, coriander seeds, cloves

• Olive oil

• Salt and freshly grounded pepper

Directions

• Heat olive oil in a big cooking pot and add the spices.
• When spices start releasing the aroma, start by adding grated ginger, spring onion and cubed zucchini. Don’t let them burn.
• After 2-3 minutes, add the tomato juice. If you’re using fesh tomatoes, peel them and chop to cubes. Add salt and pepper.
• Stir all well, add about 0,5 l of water and cook until it boils. As soon as that happens, reduce the heat and let the soup simmer for about 40 mins.
• Add more water if needed. Mix well and taste to see if you need more seasoning. Serve immediately – even though I love it cold, too.