Zucchini and Basil Soup
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.
- Ready In:
- 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
- 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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So easy and so tasty! I've made this before but it's been a while. Forgot just how wonderful it was. Flavors blend together perfectly. I got a wild hair and added two whole heads of roasted garlic. Oh, my absolute goodness! Amazing! This will be even more amazing tomorrow, after the flavors all meld together.
This made fro a tasty and easy meal. We have an over abundance of zucchini at the moment and some had gotten a little to large. So this was the perfect recipe to use some of them up.<br/>Only after serving did I realiseI missed the lemon juice and yogurt...but never mind it tasted refreshing and light without it.
What a great zucchini soup - so nice to have a soup recipe that isn't sweet and the basil gives gives it depth of flavor which could be an issue with zucchini. Right now I have lots of basil growing. I do use chicken broth but that is a personal preference. Greek yoghurt is a wonderful go along......thanks for a lovely recipe.