Be sure to add zucchini to your
Zucchini Basil Soup
If you thought you had to slave over a hot stove for hours to make an incredible soup, think again! This delicious recipe calls for simple ingredients and easy preparation, yet it delivers a flavorful kick that is perfect for busy weeknights.
- Oil or butter
- Leeks (trimmed, washed, sliced), 2 large
- Garlic (minced), 3 cloves
- Zucchini (chopped), 3 medium
- Vegetable broth (or water), 4 c
- Salt and pepper, to taste
- Baby spinach, 2-3 handfuls>
- Basil (stems removed), 1 bunch
- Cooked quinoa (2 T per serving)
- Roasted vegetables (cauliflower, carrots, broccoli, etc.)
- Fresh herbs (chopped)
- In a large pan, heat the oil or butter; add the leeks and cook for 5 minutes. Add garlic and cook 30 seconds.
- Pour in the broth and the zucchini; season with salt. Boil the soup, then simmer for 3-4 minutes to soften zucchini.
- Add in the spinach and basil. Take the soup off the heat; let it sit 5 minutes.
- Use an immersion blender to puree the soup (or use a food processor to puree the soup in batches.)
- Divide the soup into serving bowls; add roasted vegetables, herbs, and quinoa. Serve.
Creamy Zucchini Soup with Basil and Cheese
A great choice for the warmer months, this soup makes use of any surplus courgettes while keeping you satisfied. Try mixing it up with tomato chutney and a variety of cheese substitutions.
- Olive oil, 3 T
- Garlic (minced), 2 cloves
- Courgettes (diced), 6 or 7
- Basil leaves, 1 handful
- Chicken or vegetable broth, 600 ml
- Cream, 50 ml
- Chopped parsley (optional)
- Parmesan (grated), 50 g
- Salt and black pepper, to taste
- In a large saucepan, heat the oil, garlic, courgettes, and basil for 10 minutes; season with salt.
- Pour in the broth and simmer for 10 minutes.
- Use an immersion blender (or work in batches with a food processor) and puree the soup. Reserve a bit of the courgettes for a chunkier texture. Pour the soup back into the saucepan; stir.
- Bring to a simmer again; add in the cream, parsley, and Parmesan; stir.
- Season with salt and black pepper, divide into serving bowls. Top with Parmesan; serve.