When summer’s heat makes heavy curries feel like too much, this Louki Shorba is the answer. It’s a light, refreshing soup featuring tender zucchini cubes in a delicate tomato broth. While traditionally made with bottle gourd (Louki), we’re using easy-to-find zucchini. A touch of fresh basil, a cousin to holy Tulsi, adds a beautiful sweetness that perfectly balances the tangy tomato.
Ingredients
• 0.5 tbsp / 0.25 oz / 7 g fresh ginger root, scraped and minced
• 2 hot green chilies / approx. 0.35 oz / 10 g, seeded and minced
• 2 tbsp / 1.1 oz / 31 g tomato paste
• 1.25 tsp / 0.1 oz / 3 g dry-roasted cumin seeds, crushed
• 1 tsp / 0.1 oz / 3 g garam masala
• 0.125 tsp / 0.01 oz / 0.3 g paprika or cayenne pepper
• 0.5–1 tsp / 0.1–0.2 oz / 3–6 g salt
• 0.75 cup / 6 fl oz / 180 ml water, divided
• 0.75 cup / 6 fl oz / 180 ml half-and-half or light cream
• 3 tbsp / 1.5 oz / 43 g ghee or unsalted butter
• 1 lb / 16 oz / 455 g small zucchini, trimmed and cut into 0.5-inch cubes
• 0.5 tsp / 0.05 oz / 1.5 g turmeric
• 1.5 tbsp / 0.1 oz / 3 g fresh sweet basil, chopped
• 1.5 tbsp / 0.1 oz / 3 g fresh coriander (cilantro), chopped
Instructions
1. In a medium bowl, combine the minced ginger, green chilies, tomato paste, crushed cumin, garam masala, paprika, and salt.
2. Slowly stir in 0.5 cup of water to create a smooth purée. Whisk in the remaining 0.25 cup of water and the half-and-half until fully combined.
3. Heat the ghee or butter in a saucepan over moderate heat until hot and frothy.
4. Add the zucchini cubes and turmeric. Sauté, stirring often, for 8–10 minutes until the zucchini is soft and tender.
5. Slowly pour the tomato-cream mixture into the pan with the zucchini. Let it simmer for 1–2 minutes to thicken slightly.
6. Remove the pan from the heat and stir in the fresh basil and half of the chopped coriander.
7. Garnish with the remaining coriander and serve immediately with pilaf or flatbreads.
Nutritional Information
• Calories: 185 kcal
• Total Fat: 15.5 g
• Total Carbohydrates: 8.5 g
• Protein: 3.5 g
Pro Tips
• Don’t Overcook the Zucchini: Aim for fork-tender, not mushy. It cooks quickly, so watch it carefully after adding the cream mixture.
• Toast Your Cumin Fresh: For the best aroma, dry-roast whole cumin seeds in a pan until fragrant, then crush them before using.
• Temper the Cream: To prevent curdling, whisk the half-and-half mixture thoroughly before adding it to the hot pan and avoid a rolling boil.
• Use Fresh Basil: The sweet flavor of fresh basil is key. If unavailable, add a little extra fresh coriander instead of using dried basil.
FAQ
Q: How can I make this zucchini shorba vegan
A: To make this recipe vegan and dairy-free, substitute the ghee or butter with coconut oil or another neutral vegetable oil. Replace the half-and-half with full-fat coconut milk or a rich cashew cream for a similar creamy texture.
Q: Can I add more protein to this vegetarian soup
A: Absolutely. To make this a more filling meal, you can add a cup of cooked chickpeas or cubed firm tofu along with the zucchini. For a more integrated protein source, consider adding soft paneer cubes during the last few minutes of simmering.
Q: How should I store leftover louki shorba
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The zucchini will soften a bit more upon reheating. Gently warm the soup on the stovetop over low heat, avoiding a boil to maintain the creamy consistency.
Q: Can I use traditional bottle gourd instead of zucchini
A: Yes, you can certainly use bottle gourd (louki) for a more authentic version. Peel the bottle gourd, remove the seeds, and cut it into 0.5-inch cubes. Note that bottle gourd may take a few minutes longer to become tender, so adjust the sauté time accordingly before adding the liquids.
