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
-
3 medium 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
Instructions
-
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.
-
-
Add vegetables
-
Stir in zucchini, potato, and rhubarb. Cook for 3–4 minutes, stirring occasionally.
-
-
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.
-
-
Blend
-
Remove the bay leaf. Use an immersion blender (or carefully transfer to a blender in batches) to puree until smooth.
-
-
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.
-
-
Serve
-
Ladle into bowls, garnish with fresh herbs and a dollop of yogurt or crème fraîche if desired.
-





Lascia un commento