Zucchini and Basil Soup

Name: Zucchini and Basil Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 serving(s)
Ingredients: 2 large yellow onions (Americans) or 2 large brown onions, finely chopped (Australians); 2 tablespoons olive oil; 2 large potatoes, peeled and cubed; 750 g zucchini; salt, to taste; fresh ground black pepper, to taste; 6 cups vegetable stock (see notes); 1 cup basil leaves, shredded and loosely packed; 4 garlic cloves, minced; 2 teaspoons lemon juice; 1/4 cup cream or 1/4 cup Greek yogurt; shredded basil or thin slices lime, to serve

(10)

Recipe by bluemoon downunder

A quick-to-prepare, low fat, inexpensive and yummy soup, adapted from a recipe I found in the Australian magazine 'New Idea'. Not sure exactly when, but I think from 2005; it's one I cut out of the magazine some time ago, and have made several times since then. Like most soup recipes, it's extremely verasatile: you can add other vegetables that you have on hand that need to be used. I've added baby spinach leaves that needed to be used, and on one occasion, I added a packet of lentils. If you add other vegetables, you will probably need to add more stock. BTW, 750g = 1½ pounds.

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READY IN: 40mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

2

2 large yellow onions (Americans) or 2 large brown onions, finely chopped (Australians)
2

tablespoons olive oil
2

large potatoes, peeled and cubed
750

g zucchini
salt, to taste
fresh ground black pepper, to taste
6

cups vegetable stock (see notes)
1

cup basil leaves, shredded and loosely packed
4

garlic cloves, minced
2

teaspoons lemon juice
¹⁄₄

cup cream or 1/4 cup Greek yogurt
shredded basil or thin slices lime, to serve

DIRECTIONS

Sauté the onion in a large (preferably non-stick) pan over a gentle heat until softened but not browned; add the potatoes and cover and cook over a gentle heat.
Cut the ends from the zucchinis and cut into thick slices; add to the pan and add salt and freshly ground pepper to taste and cook, covered, for about 5 minutes, stirring occasionally.
Add the vegetable stock and bring to the boil; simmer, covered, for about 10 minutes or until the zucchini is very tender.
Stir in the basil and the garlic and simmer for another 5 minutes.
Remove from the heat and cool slightly; then blend the soup in a blender or food processor. An immersion blender is undoubtedly the easiest way to do this.
Reheat the blended soup and stir in the lemon juice.
Serve with a dollop of cream or Greek yoghurt and a sprinkling of finely chopped parsley, shredded basil or a thin slice of lime in each bowl.
NOTES: If you don't like lemon, this can be omitted. I really recommend using Greek yoghurt rather than cream; it's just so deliciously creamy! When making this soup, I've used my Vegetable Stock Recipe #135453.

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