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    You are in: Home / Australian / Zucchini and Basil Soup Recipe
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    Zucchini and Basil Soup

    Zucchini and Basil Soup. Photo by CookRachacha

    1/1 Photo of Zucchini and Basil Soup

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

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    Ratings & Reviews:

    • on January 29, 2013

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 17, 2012

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 09, 2008

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (10)

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    Nutritional Facts for Zucchini and Basil Soup

    Serving Size: 1 (330 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 211.4
     
    Calories from Fat 74
    35%
    Total Fat 8.2 g
    12%
    Saturated Fat 2.7 g
    13%
    Cholesterol 11.0 mg
    3%
    Sodium 23.7 mg
    0%
    Total Carbohydrate 31.5 g
    10%
    Dietary Fiber 5.0 g
    20%
    Sugars 6.3 g
    25%
    Protein 5.3 g
    10%

    The following items or measurements are not included:

    vegetable stock

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