Zucchini soup

This isn’t your ordinary vegetable soup – this zucchini soup is packed with flavour from four types of onion, garlic and plenty of warming spices. Topped with whipped feta, lightly pickled lemony onions and served with crusty bread sprinkled with zaatar, this soup is sure to keep the vegetarians at your table very happy.

Credit: Jiwon Kim

• serves

  4

• prep

  20 minutes

• cook

  40 minutes

• difficulty

  Easy

Stream free On Demand

Stress-Free Feeds

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

Ingredients

• 20 g butter
• 1 tbsp olive oil
• 1 brown onion, finely chopped
• ½ red onion, finely chopped
• ½ cup finely chopped leek
• ½ cup finely chopped spring onions
• Salt and black pepper
• 5 zucchinis, cut into thin half-moons
• 2 garlic cloves, finely chopped
• 2 tsp each ground cumin, turmeric and smoked paprika (plus extra paprika to serve)
• A pinch cayenne pepper
• Crusty grilled bread, to serve
• 1 tbsp zaatar

For the pickled onions 

• 1 small red onion, thinly sliced
• 2 lemons, juiced

For the whipped feta 

• 150 g soft goats' cheese or feta
• 1-2 tsp extra virgin olive oil

Instructions

1. To make the pickled onions, combine the ingredients in a medium bowl and scrunch the onion gently with your hands. Set aside and allow to pickle for 20 minutes.
   
2. Heat the butter and olive oil in a large, heavy-based saucepan, then add the onions, leek and spring onion with a generous pinch of salt to the pan. Cook, stirring occasionally, for 15 minutes, or until lightly caramelised and softened. Add the zucchini to the pan with the garlic, spices and a generous pinch of salt and pepper. Cook for a further 15 minutes, or until the zucchini is caramelised, then cover with water and bring to the boil. Simmer until the vegetables are just cooked, then remove from the heat and allow to cool slightly before using a stick mixer or a high-speed blender to blitz the soup to a smooth and creamy texture.
   
3. To make the whipped feta, in a small bowl, combine the ingredients and mix until well combined.
   
4. To serve, ladle zucchini soup between bowls and top with whipped feta, pickled red onions, a drizzle of olive oil and a sprinkle of salt, pepper and paprika. Serve with crusty bread, sprinkled with a little zaatar.

Photography by Jiwon Kim.

Want more from The Cook Up? Stream all the seasons here and for free at SBS On Demand.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Stress-Free Feeds

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G