Turkish-style Kabak Çorbası (Zucchini Soup)

Ingredients

While the original Vietnamese Canh bí đao is a clear soup made with winter melon and shrimp, Turkish Zucchini Soup takes a different approach. It replaces winter melon with zucchini and incorporates Turkish spices and yogurt to create a creamy and flavorful soup. The use of cumin and paprika adds a distinct Turkish touch to the dish, giving it a warm and aromatic profile. We alse have the original recipe for Canh bí đao, so you can check it out.

• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 4 zucchinis, diced 4 zucchinis, diced
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 4 cups vegetable broth (950ml) 4 cups vegetable broth (950ml)
• 1 cup plain yogurt (240ml) 1 cup plain yogurt (240ml)
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh herbs (such as dill or mint), for garnish Fresh herbs (such as dill or mint), for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 18g, 10g
• Protein: 6g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat.
2. 2.
   Add the diced onion and minced garlic to the pot and sauté until they become translucent.
3. 3.
   Add the diced zucchinis to the pot and cook for a few minutes until they start to soften.
4. 4.
   Sprinkle the cumin and paprika over the zucchinis and stir well to coat them evenly.
5. 5.
   Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 15-20 minutes, or until the zucchinis are tender.
6. 6.
   Remove the pot from the heat and let it cool slightly.
7. 7.
   Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
8. 8.
   Return the soup to the pot and stir in the plain yogurt. Season with salt and pepper to taste.
9. 9.
   Place the pot back on the stove and gently heat the soup over low heat until warmed through.
10. 10.
    Serve the Turkish Zucchini Soup hot, garnished with fresh herbs and a drizzle of olive oil.

Treat your ingredients with care...

• Zucchini — Choose small to medium-sized zucchinis for the best flavor and texture. Make sure to dice them evenly to ensure even cooking.

Tips & Tricks

• For a creamier texture, you can blend half of the zucchinis and leave the other half diced.
• Adjust the spices according to your taste preferences. Add more paprika for a spicier kick or sprinkle some chili flakes for an extra heat.
• Serve the soup with a squeeze of lemon juice for a tangy twist.
• If you prefer a thinner consistency, you can add more vegetable broth or water.
• This soup can be enjoyed both hot and cold, making it a versatile dish for different seasons.

Serving advice

Serve the Turkish Zucchini Soup as a comforting appetizer or a light main course. Pair it with a crusty bread or a side salad for a complete meal.

Presentation advice

Garnish the soup with a sprinkle of fresh herbs, such as dill or mint, to add a pop of color and freshness. Drizzle a swirl of olive oil on top for an elegant touch.