Inspired by green eggs and ham (in that it is green, not because its likability is contested in any way) this zucchini soup is especially gorgeous because it includes fresh leaves of cilantro, basil, and mint. This is what happens when beautiful sweet-smelling things are steps away from your door. This is how it is supposed to be.
This makes a lot of soup.
You will need:
6 to 8 zucchini, cut into small pieces
Generous handfuls of cilantro, basil, and mint, chopped
1 inch of ginger, peeled and chopped
2 onions, sliced
6 cups of vegetable or chicken broth
Salt and pepper to taste
Butter & olive oil
Lebneh (or plain yogurt) and some good quality hot sauce of your choosing, for serving
Saute the onions in olive oil and butter. Once they begin to turn translucent, toss in the zucchini with some salt and pepper and pour in the broth.
Simmer for about 20 minutes and add the ginger; simmer for another 10 minutes or until the zucchini are fork tender.
Blend thoroughly in batches with the fresh herbs and return to heat. Add a bit more butter and olive oil and adjust to taste (it will need salt in particular to bring out the flavors, but be careful not to overdo it).
Serve with a dollop of luscious yogurt (or lebneh, sour cream, etc.) and, if you wish, a little hot sauce (North African harissa is great for this, as is Thai red curry paste if that happens to be in your spice cabinet thanks so the generous donations of colleagues departing the country…)