| Prep: 20 mins | Cook: 30 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 72 | 1.9g | 0.3g | 11g |
| sugars | fibre | protein | salt |
| 7g | 2g | 5g | 1.5g |
Why I Love Nigerian Zucchini and Tomato Soup
On a journey that navigates through a wealth of culinary traditions, I came across a Nigerian delicacy that captured my curiosity and my palate: the Zucchini and Tomato Soup. Just as Flamenco fuses disparate elements of Spanish folk music into profound performances, so too does this recipe blend the vibrant, earthy tones of zucchini and tomato into an uplifting symphony of flavors. 
Flavors of Africa
While my roots in the sunny climes of Miami, adorned with Cuban zest and Spanish classics, steered my culinary compass, exploring the gustatory gifts of Africa proved irresistible. Inspired by none other than Tunde Wey, a world-renowned Nigerian chef, I decided to venture out of my comfort zone, and oh, what a rewarding journey it has been!
Familiar yet Unique
This Zucchini and Tomato Soup bears an uncanny resemblance to the traditional gazpacho of Southern Spain. Both, in essence, are simple, hearty vegetable-based concoctions that celebrate the produce at hand. However, what sets this recipe apart is its strategic blend of drying herbs. The thyme, basil, oregano, along with the garlic and onions, evoke the most savorous memories of a warm, home-cooked meal.
This soup is delightful on its own, but I’ve also found it to be an exceptional companion to a crusty loaf of bread or a hearty rice pilaf. The flavors from the various herbs and spices percolate through every mouthful, making each bite an immersive experience. And the zucchini and tomato — the heartthrobs in this culinary opera — shine through with an elegance that only accentuates the of the soup.
A Recipe Close to My Heart
For its simplicity, its warmth, and its travel-inspired medley of flavors, the Nigerian Zucchini and Tomato Soup has found a special place in my culinary repertoire. It’s more than just a dish — it’s a testament to the remarkable mosaic of flavors and textures that our world has to offer, and how each one of us, in our unique ways, can explore and appreciate them.
While I am strings and salsa in my Miami kitchen, I have dipped my toes into the rich broths of the world. From the tropical cocktails of the Caribbean to the warming zucchini and tomato soup of Nigeria, my journey as Your Gourmet Guru is as fulfilling as it is diverse, offering me the chance to traverse continents through the medium of food.
What You’ll Need
- 2 large zucchinis, sliced
- 4 large tomatoes, diced
- 2 onions, chopped
- 4 cloves of garlic, minced
- 1 tablespoon of vegetable oil
- 1 teaspoon of dried thyme
- 1 teaspoon of dried basil
- 1 teaspoon of dried oregano
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 6 cups of chicken broth
- 2 bay leaves
- 1 cup of chopped fresh parsley
Method
Step One
Start by preparing all the vegetables: slice 2 large zucchinis, dice 4 large tomatoes, chop 2 onions, and mince 4 cloves of garlic.
Step Two
In a large pot, heat 1 tablespoon of vegetable oil over medium heat. Add the chopped onions and minced garlic to the pot, and sauté until the onions become soft and lightly browned.
Step Three
Add the sliced zucchinis to the pot along with 1 teaspoon each of dried thyme, dried basil, dried oregano, salt, and 1/2 teaspoon of black pepper. Stir to combine all the ingredients well.
Step Four
Add the diced tomatoes to the pot, and stir again. Allow the mixture to cook for a couple of minutes, stirring occasionally.
Step Five
Now, add 6 cups of chicken broth and 2 bay leaves to the pot. Stir well, and bring the mixture to a simmer. Reduce the heat to low, and let the soup simmer for about 20 minutes.
Step Six
After the soup has simmered, add 1 cup of chopped fresh parsley. Stir to combine, and let the soup cook for another 5 minutes or so.
Step Seven
Once done, remove the bay leaves, and adjust the seasoning if needed. Serve the Zucchini and Tomato Soup while it’s warm and enjoy!
