One of my favorite foods to shoot as a professional food photographer is soup. Playing with the textures and using special garnishes to make the presentation appetizing and beautiful is so much fun for me. This zucchini soup recipe is from my mom and needless to say, it was both successful on set and off. YUM.
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My mom is known for her amazing soups. She’s always experimenting and coming up with so many unique recipes. Whenever Mike and I go to visit her in Minnesota, she always has a new soup or two waiting for us to try. Admittedly, I was skeptical when she said she had made a zucchini soup. It sounds healthy, but I wondered if it would be kind of bland or dull in flavor. It was NOT bland at all. If you’re looking for a healthy soup that’s also loaded with flavor, you’re going to love this one.
Read More About: Getting Started in Food Photography
RECIPE NOTES FOR ZUCCHINI SOUP
THE SECRET INGREDIENT
There’s a little twist to this soup that gives the soup an unexpected kick that will keep you coming back for more. Fresh ginger! Isn’t it amazing how a simple ingredient can be so powerful in flavor? When my mom told me about this, I was so impressed, because the flavors are so much bigger than I thought they would be.
The soup should be ultra smooth and creamy in texture, so in order to ensure that consistency, I used my Vitamix. I’ve been using it A LOT lately, especially for soups, and it never lets me down. Despite this soup tasting creamy, it’s 100% dairy free. One recommendation I have is, if you don’t have a good blender and the Vitamix is out of your price range, you can also use an immersion blender to get this consistency.
Be sure the soup is hot when you drizzle the olive oil on top. Then, use a knife in an “S” formation to create some swirls with the olive oil. This technique makes for a very pretty presentation.
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- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon black pepper
- 1 teaspoon fresh ginger
- 3 large zucchini, chopped
- 4 cups low sodium chicken broth
- Optional: Olive oil for garnish
- Optional: Chopped cilantro for garnish
- Optional: Voodoo Seasoning by Spice Merchants
- Sauté the olive oil, onion and garlic over medium heat for a couple of minutes.
- Add the pepper and the ginger and continue to stir.
- Add the zucchini and the chicken broth.
- Bring to a boil, then reduce heat to a simmer until zucchini is softened, 45 minutes or so.
- Using a Vitamix or immersion blender, puree the zucchini until the soup is creamy and smooth.
- Garnish with pepper, olive oil, cilantro or other seasonings of your choice.
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All images © Regan Baroni 2017.