Sesame Zucchini Soup Recipe

Soupe de Courgette au Sésame

[Sesame Zucchini Soup]

When the idea of lacing zucchini soup with tahini (the sesame paste used in hummus) came to me out of the blue a few days ago, I thought it very appealing and stashed it in the “to try” file of my mind – which I’d need a personal assistant to sort through, it’s such a mess.

Then Tuesday night, I came home ever-so-slightly tipsy from the excellent bottle of white wine my coworkers and I shared to celebrate a birthday (yup, tough working environment), and Maxence was out playing poker with his friends (and I am not making this up). I had everything on hand for my sesame zucchini soup, so I went right ahead and made it, humming along to Air‘s last album.

I served myself a few ladles of soup in the fresh and beautiful mug I bought in London, and sipped on it, sitting on one of our bar stools, leafing through my cool British cooking magazine, Delicious. I enjoyed this softly green and nicely fragrant soup very much : the hint of sesame gives it the kick that vegetable soups sometimes lack. I can’t wait to have the leftovers.

Soupe de Courgette au Sésame

– 1 kg zucchini (about 5 medium)
– one medium potato
– an onion
– a shallot
– a garlic clove (the best being Ludo’s pink garlic from Lautrec)
– two cups of chicken stock (or two cups of water and half a bouillon cube)
– two heaping tablespoons of tahini (sesame paste – other nut butters would work beautifully too)
– a tbsp of sesame seeds (mix black and blond for a pretty effect)
– olive oil
– salt, pepper, ground chili

(Serves 4.)

Peel and chop the onion, shallot and garlic. Use your food processor for zippy and impeccable results. In a large saucepan, heat a few splashes of olive oil, then cook the onion, shallot and garlic for five to ten minutes, over medium heat, until they get a little translucent. I am told they shouldn’t be allowed to color, and have no idea why, but better safe than sorry.

In the meantime, toast the sesame seeds in a dry skillet until golden and fragrant. Reserve in a small ramequin.

Wash the zucchini and trim their ends, wash the potato and peel it. Slice them by hand or in the food processor. Add them to the saucepan, along with two cups of stock (or water and half a bouillon cube) and a bit of salt. Cover, bring to a simmer and let cook for twenty minutes or until the veggies are cooked, stirring now and then, just because you can’t help but peek. Remove from heat.

Remove a cup of the cooking liquid from the saucepan and reserve in a bowl. Transfer the solids into the food processor (or only part if you enjoy chunky soup like I do), and whizz into a puree. Return the puree into the saucepan and stir. Depending on the zucchini you used, the soup may be liquid enough at this point, or you may want to add some of the liquid you set aside.

Put the saucepan back over low heat, add tahini, pepper and chili, and stir to combine. Taste, and adjust the seasoning. Pour the soup in bowls, sprinkle the surface with toasted sesame seeds, and serve with sesame crackers.

This soup could also be served chilled, but I’ll wait until the summer, because right now, just the word “chill” gives me goosebumps.

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  • it’s ironic that you’ve just posted something about soup and i had so much soupy stuff today. CNY always makes me very very full!

    looks good! i wonder, would sesame oil work just as well? dun think i can find tahini here!

  • Clotilde, you crack me up! Are you still tipsy? ;-)

    Also, I imagined that you were an Air fan, so I give me a gold star, which I will redeem in the ingredients for this soup. It sounds gorgeous, and I am also in a soupy rapture at the moment.

  • just saw the comment you left and I headed right over here — to discover this lovely recipe for soup! I’ve been on a soup kick lately as well — you can check out my sweet potato, carrot and ginger soup or my potato leek soup. both were scrumptious.

    I will *have* to make this zucchini concoction soon!

  • I found your website yesterday thru the 2004 bloggies award! Congrats!
    You have done a great job!

  • Wena – Happy CNY! :) Sesame oil would give a great flavor too, but you would lose the creaminess from the sesame paste. If you can find peanut butter (please tell me you can find PB! ;) I would suggest using a bit of that and a bit of sesame oil…

    Jackie – Gold star award confirmed! Do you know that one of the Air guys lives right by us? How cool is that?

    Feisty – I headed right over to feistyscribe and copied the sweet potato carrot soup with ginger. It sounds delicious, thanks!

    Bianca – Thank you! :)

  • That looks fantastic. I even have a container of black sesame seeds in the pantry, along with tahini.


  • Robert – So glad this inspires you! Be sure to report back when you try it!

  • Amy

    Clotilde – I made the soup last night – perfect for these very rainy Paris nights! Couldn’t find tahini for the life of me (I really didn’t look that hard)…I guess one of those Lebanese joints down the street would have shared some. So I used peanut butter instead – shhhh, don’t tell my boyfriend who loved the soup. And the chili powder added a nice kick! Thanks

  • Amy – I’m really glad you liked it! I bought my tahini in an organic food store (Naturalia and the like). But I’m sure it was great with the peanut butter! Was it chunky or smooth PB?

  • Vickie

    Hi Clotilde,

    This was the first recipe I’ve made from your site, and it was fabulous! I’ve made two batches now – one straight from your receipe and one using some cashew butter that I had in the cupboard. Both were gorgeous. Thanks!

  • Mmm, delicious. Very rich and tasty. (I’m ever so glad I was googling around looking for a recipe to help me use up this zucchini!) This would be a nice accompaniment to a chicken molé.

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