Zucchini & Rhubarb Soup

Celebrate your autumn harvest with this light, silky soup that combines the mild creaminess of zucchini with the bright, tangy flavor of rhubarb. Enhanced with onion, garlic, and a hint of warm spice, it’s a comforting dish that highlights the flavors of your freshly picked vegetables. A swirl of yogurt or a sprinkle of fresh herbs on top makes it both cozy and elegant — perfect for crisp fall days.

Ingredients (4 servings)

• 2 tbsp olive oil or butter

• 1 medium onion, chopped

• 2 cloves garlic, minced

• zucchini, chopped (about 4 cups)

• 1 cup rhubarb, sliced (about 2–3 stalks)

• 1 medium potato, peeled and diced (for creaminess)

• 4 cups vegetable broth (or chicken broth)

• 1 bay leaf

• ½ tsp ground cumin (optional, for warmth)

• Salt and black pepper, to taste

• Fresh herbs for garnish (dill, parsley, or basil)

• Optional swirl: plain yogurt or crème fraîche

Equipment

• Enameled Cast Iron Dutch oven

Instructions

1. Sauté base

   • In a large pot, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes.

   • Add garlic and cook 1 minute more.

2. Add vegetables

   • Stir in zucchini, potato, and rhubarb. Cook for 3–4 minutes, stirring occasionally.

3. Simmer

   • Pour in the broth, add bay leaf, cumin (if using), salt, and pepper.

   • Bring to a boil, then reduce heat and simmer for 20–25 minutes, until zucchini, potato, and rhubarb are soft.

4. Blend

   • Remove the bay leaf. Use an immersion blender (or carefully transfer to a blender in batches) to puree until smooth.

5. Adjust

   • Taste and adjust seasoning — if it’s too tangy, stir in ½–1 tsp honey or a splash of cream. If it needs brightness, add a squeeze of lemon.

6. Serve

   • Ladle into bowls, garnish with fresh herbs and a dollop of yogurt or crème fraîche if desired.