serves
4
prep
20 minutes
cook
40 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
40
minutes
difficulty
Easy
level
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episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 20 g butter
- 1 tbsp olive oil
- 1 brown onion, finely chopped
- ½ red onion, finely chopped
- ½ cup finely chopped leek
- ½ cup finely chopped spring onions
- Salt and black pepper
- 5 zucchinis, cut into thin half-moons
- 2 garlic cloves, finely chopped
- 2 tsp each ground cumin, turmeric and smoked paprika (plus extra paprika to serve)
- A pinch cayenne pepper
- Crusty grilled bread, to serve
- 1 tbsp zaatar
For the pickled onions
- 1 small red onion, thinly sliced
- 2 lemons, juiced
For the whipped feta
- 150 g soft goats' cheese or feta
- 1-2 tsp extra virgin olive oil
Instructions
- To make the pickled onions, combine the ingredients in a medium bowl and scrunch the onion gently with your hands. Set aside and allow to pickle for 20 minutes.
- Heat the butter and olive oil in a large, heavy-based saucepan, then add the onions, leek and spring onion with a generous pinch of salt to the pan. Cook, stirring occasionally, for 15 minutes, or until lightly caramelised and softened. Add the zucchini to the pan with the garlic, spices and a generous pinch of salt and pepper. Cook for a further 15 minutes, or until the zucchini is caramelised, then cover with water and bring to the boil. Simmer until the vegetables are just cooked, then remove from the heat and allow to cool slightly before using a stick mixer or a high-speed blender to blitz the soup to a smooth and creamy texture.
- To make the whipped feta, in a small bowl, combine the ingredients and mix until well combined.
- To serve, ladle zucchini soup between bowls and top with whipped feta, pickled red onions, a drizzle of olive oil and a sprinkle of salt, pepper and paprika. Serve with crusty bread, sprinkled with a little zaatar.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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