Turkish Zucchini Mint Soup

Name: Turkish Zucchini Mint Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 800 g zucchini; 1 piece onion; 1 bunch fresh mint leaves; 3 tbsp olive oil; 1 kg vegetable stock; 150 ml yogurt; 2 tbsp lemon juice; 1 tsp salt; 1 pinch black pepper

Kabak Naneli Çorbası

This refreshing soup combines tender zucchini with aromatic fresh mint, creating a light yet satisfying flavor that's both cooling and comforting. The smooth, pale green soup has a velvety texture with delicate herb flecks throughout. Perfect for summer evenings or as a healthy starter that showcases the beautiful marriage of vegetables and herbs in Turkish cuisine.

Recipe Details

Prep 15 min

Cook 35 min

Servings 4

Difficulty Easy

Nutrition per Serving

145 Calories

5g Protein

10g Fat

12g Carbs

3g Fiber

Kabak Naneli Çorbası represents the Turkish tradition of creating elegant soups from simple garden vegetables. This light soup has been a beloved summer dish in Turkish households for generations, particularly popular in coastal regions where fresh herbs grow abundantly. The soup delivers a delicate balance of flavors - the mild sweetness of zucchini pairs beautifully with the bright, cooling essence of fresh mint. Each spoonful offers a smooth, creamy texture without heaviness, while the mint provides a refreshing finish that awakens the palate. The aroma is herbaceous and garden-fresh, with subtle notes of onion and a hint of lemon. This versatile soup works wonderfully as a light lunch on hot days or as an elegant starter for dinner parties. The beautiful pale green color makes it visually appealing, and its gentle flavors make it suitable for all ages. When you taste it, expect a clean, refreshing experience that feels both nourishing and revitalizing. Serve this soup warm in cooler weather or chilled during summer months. It pairs excellently with warm Turkish bread and makes a perfect introduction to heartier main courses featuring grilled meats or vegetable dishes.

Ingredients

800 g zucchini
1 piece onion
1 bunch fresh mint leaves
3 tbsp olive oil
1 kg vegetable stock
150 ml yogurt
2 tbsp lemon juice
1 tsp salt
1 pinch black pepper

Instructions

Prepare vegetables

Wash and trim the zucchini, then cut into 2cm cubes. Peel and finely dice the onion into 5mm pieces. Pick the mint leaves from stems and roughly chop them, reserving a few whole leaves for garnish. Keep the prepared vegetables separate and do not let the zucchini sit too long or it will release excess water.
Sauté aromatics

Heat olive oil in a large soup pot over medium heat for 1-2 minutes until shimmering. Add the diced onion and cook for 5-6 minutes, stirring occasionally, until soft and translucent. The onion should not brown or caramelize as this will change the soup's delicate flavor.
Cook zucchini

Add the cubed zucchini to the pot and cook over medium heat for 8-10 minutes, stirring gently every 2 minutes. The zucchini should start to soften and release its natural moisture but still hold its shape. Do not cook on high heat as this will make the zucchini mushy.
Add stock and simmer

Pour in the vegetable stock and bring to a gentle boil over medium-high heat for 2-3 minutes. Reduce heat to low and simmer for 15-18 minutes until the zucchini is completely tender and easily pierced with a fork. Do not boil vigorously as this will break down the vegetables too much.
Blend soup

Remove the pot from heat and let cool for 3-4 minutes. Using an immersion blender, blend the soup for 2-3 minutes until completely smooth and creamy with no visible chunks. The color should be pale green and the texture silky. Do not over-blend as this can make the soup gluey.
Add mint and seasonings

Return the pot to low heat and stir in the chopped mint leaves. Cook for 2-3 minutes until the mint is fragrant and wilted. Season with salt and black pepper, tasting and adjusting as needed. Do not cook the mint for too long or it will lose its bright flavor.
Finish and serve

Remove from heat and whisk in the yogurt and lemon juice until well combined. The soup should be creamy and well-blended with no visible yogurt streaks. Serve immediately in warm bowls, garnished with reserved mint leaves. Do not reheat after adding yogurt or it may curdle.