A Tropical Twist on Comfort Soup
Fresh, Zesty, and Amazingly Nourishing
This soup is simple to prepare but results in a surprisingly complex flavour. The cupuaçu brightens the zucchini, while ginger and onion add warmth and depth.
Yields: 4-6 servings Prep time: 10 minutes Cook time: 25 minutes
Ingredients:
2 tbsp olive oil or avocado oil
1 large onion, chopped
2 cloves garlic, minced
1 tbsp fresh ginger, grated
4 medium zucchini (about 2 lbs / 900g), chopped
4 cups (950ml) vegetable broth
1 cup (225g) cupuaçu pulp (fresh or frozen and thawed)
1/2 tsp salt, or to taste
1/4 tsp black pepper, or to taste
A pinch of red pepper flakes (optional, for a little kick)
Fresh herbs for garnish (e.g., cilantro, mint, or basil)
Instructions:
Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for 5 minutes, until soft and translucent. Add the minced garlic and grated ginger, and cook for another minute until fragrant.
Add Zucchini and Broth: Add the chopped zucchini and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and simmer, covered, for 15 minutes, or until the zucchini is very tender.
Add Cupuaçu: Remove the pot from the heat. Carefully stir in the cupuaçu pulp.
Blend the Soup: Use an immersion blender to purée the soup directly in the pot until it is completely smooth and creamy. Alternatively, you can transfer the soup in batches to a regular blender and blend until smooth.
Season: Return the soup to the pot (if you used a regular blender). Season with salt, black pepper, and a pinch of red pepper flakes if desired. Taste and adjust seasonings as needed. The cupuaçu’s acidity should be pleasantly tangy, but you can balance it with more salt if needed.
Serve: Ladle the hot soup into bowls. Garnish with fresh herbs like cilantro or a sprig of mint to complement the tropical notes of the cupuaçu.
This soup can be served warm or chilled, making it a versatile option for any season. The texture is velvety, and the flavour is an intriguing balance of earthy, savoury, and subtly tropical notes.
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By the way, after much gentle bullying, our chef finally caved and made his own Instagram account. He’s absolutely terrible at it (imagine a capuchin monkey from Brazil trying to text back), but if you’d like to join in the chaos, go ahead and follow him. Once he figures out what all the buttons do, he promises to post more. Here’s his page:
