Recipe Spicy Rhubarb and Zucchini Soup

This spicy rhubarb and zucchini soup combines my love of summer garden produce with warming spices. The acidity of the rhubarb pairs perfectly with that of the zucchini, creating a light yet flavorful soup that brings back memories of fresh harvests and the joy of creating something new in the kitchen.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Serves: 4 servings

INGRÉDIENTS

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 4 cups zucchini, chopped
• 1 1/2 cups rhubarb, chopped
• 4 cups vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon honey (optional, to balance acidity)
• 1/4 cup chopped fresh cilantro or parsley, for garnish

PRÉPARATION

1. Sauté the aromatics: In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the garlic and ginger and cook for another 2 minutes until fragrant. Add the spices: Stir in the ground cumin, coriander, and cinnamon and cook for another minute to release their aromas. Cook the vegetables: Add the chopped zucchini and rhubarb to the pan, stirring to coat with the spices. Cook for about 5 minutes until the vegetables begin to soften. Add the stock: Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat to low and simmer for 15 to 20 minutes, or until the zucchini and rhubarb are tender. Blend the soup: Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a countertop blender and blend until smooth. Season the soup: Season the soup with salt and black pepper to taste. If desired, add honey to balance the tartness of the rhubarb. Stir well to combine. Serve: Ladle the soup into bowls and garnish with chopped cilantro or parsley. Enjoy this spicy and refreshing soup hot or cold.