Zucchini and Basil Soup

bluemoon downunder's Note:

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.

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

• 2 large onions or 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
• chopped parsley or shredded basil or thin slices lime, to serve

Directions:

1. 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.
2. 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.
3. Add the vegetable stock and bring to the boil; simmer, covered, for about 10 minutes or until the zucchini is very tender.
4. Stir in the basil and the garlic and simmer for another 5 minutes.
5. 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.
6. Reheat the blended soup and stir in the lemon juice.
7. 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.
8. 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 Vegetable Stock.

Reviews

[Stardustannie]

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.
Only after serving did I realiseI missed the lemon juice and yogurt...but never mind it tasted refreshing and light without it.

[Chef #570804 Halifax Liz]

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.

[KLBoyle]

Delicious soup! I tried cutting it in half and I think my zucchini to potato ratio was a little off cause it didn't have as strong a zucchini flavor as I would have thought but I'm sure that was my fault. Regardless, this soup is fantastic and will definitely be making again. Thanks Bluemoon!