Zucchini soup

December 25, 2008 at 1:00 am | Tags: , , , , , , | 3 Comments

This is a nice, sunny yellow soup for dreary days. A roommate of mine in Haifa used to make something similar. I should note that what we call “kishu” (קישוא) here isn’t actually what the rest of the world considers zucchini — it’s a pale, light green, squash shaped like a miniature baseball bat.

The following quantities make about three servings. You should have equal volumes of zucchini and potato, so adjust the number of individual vegetables you use depending on their size. I probably had about 250 grams of each.

1 zucchini
2 medium-sized potatoes
1 onion
4 garlic cloves
3 bay leaves
3/4 t turmeric
1/2 t cumin
1 1/2 t salt
1/4 t pepper
3 T fresh parsley
2 T fresh dill
olive oil for frying

Chop the onion and let it begin frying in a thick-bottomed pot. Add the chopped garlic, followed shortly by the potatoes and zucchini, chopped into small cubes. Add the dry spices, mix, and let the vegetables fry until they’ve softened slightly. Add hot water until all the vegetables are covered, add the parsley and dill (chopped finely), cover the pot and let simmer until everything is soft. Serve with a giabetta or croutons.

Optional: You can add soup powder, or substitute broth for some of the water. I personally didn’t find it necessary.


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3 Comments »

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  1. I tried your recipe although I made some short cuts.

    Here’s what I did to bypass many of the “fresh” ingredients to make it a quickie work-night meal. I mostly followed the cooking instructions except for the differences below:

    - 2 medium Zucchinis cut as depicted in the picture
    - Cumin seeds, quantity per instruction
    - Cubed firm Tofu instead of cubed potatoes
    - Chopped/dried garlic (I hate peeling those things)
    - Dried dill
    - Hot Indian Chili Powder instead of pepper (a very little so the kids will eat it but enough to taste – 4 to 6 shakes out of a salt shaker which I filled with chili powder)
    - One can of 16oz(?) Chicken Broth
    - 3-4+ more of the empty Chicken Broth can filled filled w/water
    - 2 Chicken bouillon cubes
    - powdered turmeric, of course
    - Sea Salt for personal taste
    - 4 Bay leaves (dried)
    - Olive Oil

    I also used one small can of Chicken Broth (16oz?) and then added four more Chicken Broth sized cans of water. It was a bit watery so that is why I dropped 2 chicken bouillon cubes. I also didn’t have any onions… but that didn’t make a difference. I also avoided the parsley… not sure what flavor parsley adds.

    My family now wants this as a weekday staple. It’s so simple, quick and easy to cook that it’s on our list of recipes.

    Thank you for posting this recipe. I’ve bookmarked your site.

    Comment by Doug Bieber — October 2, 2009 #

  2. Hey Doug, thanks for posting :-) Great way to alter a recipe to suit your tastes/needs.

    Comment by Liz — October 2, 2009 #

  3. I made it last week, lovely!

    Comment by Ilana-Davita — January 5, 2010 #

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