Golden Zucchini, Savory Oat and Lemon Soup with Toasted Almonds
An original, comforting soup where zucchini is browned for deeper flavor, oats create a silky body without cream, and lemon brightens the finish. It is topped with toasted almonds and herbs for an aromatic, crunchy contrast.
Ingredients
- 700 g zucchini (en medias lunas)
- 180 g yellow onion (chopped)
- 12 g garlic (chopped)
- 30 ml olive oil (divided)
- 60 g rolled oats (tradicionales)
- 900 ml vegetable broth (low sodium if preferred)
- 35 g sliced almonds (for tostar)
- 1 unit lemon (2 tbsp de jugo)
- 4 g fresh thyme (solo the leaves)
- 10 g fresh parsley (chopped)
- 2 g black pepper (freshly ground)
- 6 g salt (or to taste)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Heat a large pot over medium-high heat with 15 ml (1 tbsp) olive oil. Add the zucchini and cook for 8 to 10 minutes, stirring occasionally, until well browned in spots. Reserve 1 cup of the browned zucchini for finishing.
- 2
2. In the same pot, add the remaining 15 ml (1 tbsp) olive oil and sauté the onion with 1/2 teaspoon salt for 4 to 5 minutes, until translucent. Add the garlic and fresh thyme and cook 1 minute more, stirring so it does not burn.
- 3
3. Add the rolled oats and toast them for 1 to 2 minutes, stirring constantly, until they smell nutty.
- 4
4. Return the browned zucchini to the pot, pour in the vegetable broth, and add the black pepper. Bring to a gentle boil, reduce the heat, and cook for 12 minutes so the oats soften and the soup thickens.
- 5
5. Meanwhile, toast the sliced almonds in a dry skillet over medium heat for 2 to 4 minutes, stirring, until golden. Remove immediately so they do not burn.
- 6
6. Turn off the heat and add the lemon zest and 30 ml (2 tbsp) lemon juice. Blend the soup until very smooth. If you want a lighter consistency, add a little more broth or hot water.
- 7
7. Taste and adjust with the remaining salt if needed. Serve the soup hot, topping each bowl with the reserved zucchini, toasted almonds, and chopped fresh parsley.
- 8
8. If you prefer a lightly gratinated finish, ladle the soup into oven-safe bowls, add the reserved zucchini, and warm under the oven broiler for 2 to 3 minutes at 450°F (230°C). Carefully remove, finish with the almonds and parsley, and serve.
Chef tips
Browning the zucchini well at the beginning is key for deeper flavor. Blend for at least 1 minute so the oats become fully silky rather than grainy.
Substitutions
You can replace the almonds with sunflower seeds to avoid tree nuts. Thyme can be swapped for fresh oregano, and parsley for chives. If you need a gluten-free version, use certified gluten-free oats.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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