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No-Onion-Garlic Yellow Zucchini Soup


  • Yellow zucchini finely chopped: 450 g
  • Tomatoes medium-sized, finely chopped: 2
  • Cumin seeds: ½ tsp
  • Fennel seeds: ¼ tsp
  • Salted butter: 1 tbsp
  • Semi-crushed finely chopped green chillies: ¾ tsp optional
  • Oil: ¼ tsp
  • Orange marmalade: ¾ tsp
  • Salt: according to taste
  • Balsamic vinegar: 1.5 tbsp
  • Fresh cream: 1 tsp
  • Water: ½ litre
  • Freshly ground pepper: for garnish
  • Holy basil or Thai basil: for garnish


  • Wash the zucchini and tomatoes and chop them into small pieces. Heat oil and salted butter together in a pan. When the oil is hot, add cumin and fennel seeds. Wait for a few minutes till these become darker (but not burnt).
  • Add the zucchini, tomatoes and the chillies. Sauté for just 5 min. Now add the balsamic vinegar. Cook for 3 min.
  • Add the marmalade and water and let the soup come to a boil: which takes about 10 min on a low flame. Mix-in the cream at the end. Check for the seasoning at the end, and add salt only after you tasted a little soup without it. Balsamic vinegar and butter already make the soup a bit salty, so always add the salt at the end.
  • Puree all the ingredients in a liquidiser and serve hot, sprinkled with freshly ground pepper and holy basil.