Hot and Sour Zucchini Soup Maradj Kar a Hamiz
Embark on a flavor-packed journey with Hot and Sour Zucchini Soup Maradj Kar a Hamiz, a vibrant fusion of tangy, spicy, and savory notes that will transform your dinner table. This gluten-free, plant-based recipe features tender zucchini, crisp julienned carrots, and an aromatic base of garlic and ginger, all simmered in a light yet flavorful vegetable broth. A dash of soy sauce, rice vinegar, and chili paste adds an irresistible punch, while a cornstarch slurry gives the broth its velvety finish. Garnished with fresh cilantro and green onions, this quick 40-minute soup is perfect for cozy weeknight dinners or as a zesty starter at your next gathering. Bursting with bold flavors and wholesome ingredients, this easy-to-make soup is a comforting bowl of hot-and-sour perfection!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium-sized zucchini
- 4 cups vegetable broth
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon chili paste
- 3 cloves garlic
- 1 teaspoon ginger
- 1 large carrot
- 2 teaspoons cornstarch
- 2 tablespoons water
- 2 stalks green onion
- 2 tablespoons cilantro
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Wash and dice the zucchini into small cubes.
Peel the carrot and julienne it into thin strips.
Mince the garlic and grate the ginger.
In a large pot, heat the sesame oil over medium heat.
Add the minced garlic and grated ginger to the pot, sautéing for 1-2 minutes until fragrant.
Stir in the diced zucchini and julienned carrot. Cook for 4-5 minutes, stirring occasionally, until the vegetables begin to soften.
Pour in the vegetable broth and bring the mixture to a gentle boil.
Lower the heat to medium-low and stir in the soy sauce, rice vinegar, and chili paste. Simmer the soup for 12-15 minutes.
In a small bowl, mix the cornstarch and water to create a slurry. Gradually add this to the soup while stirring to thicken the broth slightly.
Add salt and black pepper to taste.
Chop the green onion and cilantro. Reserve some for garnish, then stir the rest into the soup.
Simmer for an additional 2-3 minutes, then remove the pot from heat.
Ladle the soup into bowls, garnish with the reserved green onion and cilantro, and serve hot.
Nutrition Facts
Calories |
866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.8 g | 32% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 9.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 13659 mg | 594% | |
| Total Carbohydrate | 138.9 g | 51% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 73.9 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 340 mg | 26% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 3849 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
