The base of this Zucchini Soup and Poached Egg recipe comes from a very simple, yet really good recipe I have tasted in someone else’s kitchen. Not only the recipe comes from him but so does the zucchini and the even the eggs! So a big thank you!
I also realized that although I love zucchinis, there are not so many recipes in this blog, so it was time to correct that. The secret to make this recipe right lies actually on the quality of the vegetable stock, on the freshness of the zucchinis (definitely not staying too many days in the fridge), and on the right cooking of the poached eggs. (I have to say that using a silicone egg poacher and having a watch helps!).
So before we start, a little review of the magical zucchinis. First of all, you may have known this vegetable under the name “courgette”. This might surprise a few of you, but a zucchini is not really a vegetable. It comes from the squash family. Did you know that it can almost reach one meter long? But it never does, as we harvest them around 15 to 25 centimeters. And surprise, surprise… as the squash, it originally came from the Americas (even if the varieties we know today are very different from the original ones and come from Italy from the end of the 19th century).
Among their properties we can find a very low score on the glycemic index. It is, however, very high in antioxidants like Vitamin A and C, and in potassium and manganese.
This zucchini soup recipe includes a poached egg (made in a Lékué egg poacher) but for a vegan version of it, you can simply take the egg out and it tastes also really good. So… bon appétit!