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zucchini-basil-soup

Easy Zucchini Soup with Basil

April 2, 2014

 Zucchini.  Onion.  Garlic.  Basil.  That's about all you need to cook up this soup.  One my favorite batches came out of a hostel kitchen in New Zealand that miraculously had an immersion blender.  No oven, but yes, immersion blender.  So, while I roasted a head of cauliflower in the toaster oven, I buzzed up some zucchini sweated with onions and garlic to kick off the meal.

I'm giving you the basic recipe and a few variations, and I promise you'll be cooking this all spring and summer.  It tastes great hot or cold and makes a great side or starter course, plus it's super light and healthy. 

zucchini-basil-soup

 

Zucchini Basil Soup

Yield: Serves 4-6

Prep Time: 10 min     Cook Time: 25 min     Total Time: 35 min

Ingredients

1 Tbs olive oil

1 medium onion, chopped

3 cloves garlic, chopped

4-5 medium zucchini, chopped

2.5 cups / 0.6 L vegetable stock or water

Large handful basil leaves

3 Tbs plain yogurt, Greek yogurt or kefir (optional)

Salt and freshly ground pepper

 

Heat olive oil over medium heat.  Add onion and garlic and sweat for about 5 minutes, til onion is translucent. 

Add zucchini and season with a good pinch of salt. Cook, stirring occasionally, another 5 minutes. 

Add water, bring to a low boil, then reduce heat to low.   Cover and simmer for 10-15 minutes.  Turn off heat.

Add basil and blend til smooth.  Season with salt and pepper.  Let cool a bit and stir in optional yogurt.  (If soup is too hot, yogurt could curdle).

 

Variations

Ginger Jalapeno Lime: Add 1 Tbs minced ginger and half a minced, seeded jalapeno with garlic.  Omit yogurt and finish with a squeeze of lime.

Mexican Corn and Cotija: Add kernels from one ear of fresh corn along with yogurt.  Garnish serving bowls with toasted pumpkin seeds and a dusting of cotija cheese.  You can also swap the basil with cilantro leaves, but use about half the quantity.

Creamy Leek: Substitute onion with 1 chopped leek.  Replace yogurt with 3 Tbs half and half.

Super Green: Add 3 handfuls chopped spinach, kale or swiss chard along with zucchini.  Add a touch of water to thin the consistency if it's too thick.

 

In Soups and Stews Tags zucchini, soup, vegetarian, gluten-free
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