Sona’s Zucchini Soup

Sona’s Zucchini Soup is deliberately simple, relying on caramelized onion and zucchini rather than a long list of spices. That makes the texture and sweetness of the vegetables easy to notice.

The zucchini cooks briefly under a lid before the water and bouillon are added. Once the vegetables are soft, the soup is puréed rather than left chunky.

Salt, pepper, and optional cayenne are adjusted at the end. A spoonful of plain yogurt finishes the bowl and adds a cool, creamy contrast to the warm soup.

Ingredients

• 1 tablespoon good oil
• 1 cup onions, sliced
• 2 cups zucchini, sliced
• 3 cups water
• 2 teaspoons vegetable bouillon powder
• 1/4 teaspoon cayenne pepper, optional
• Salt and freshly ground pepper to taste
• 4 tablespoons plain yogurt, for garnish

Method

Heat the oil in a large pot over medium-low heat. Add the onions and sauté until caramelized, about 7–8 minutes. Add the zucchini, cover, and cook for 3–4 minutes. Add the water, bouillon, and optional cayenne, raise the heat to a boil, then reduce to low and simmer until the zucchini is soft, about 5–6 minutes. Purée carefully until smooth, season with salt and pepper, and garnish with yogurt. Makes 4–6 servings.