1/1 Photo of 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.
My Private Note
Units: US | Metric
- 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
- 1Sauté 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.
- 2Cut 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.
- 3Add the vegetable stock and bring to the boil; simmer, covered, for about 10 minutes or until the zucchini is very tender.
- 4Stir in the basil and the garlic and simmer for another 5 minutes.
- 5Remove 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.
- 6Reheat the blended soup and stir in the lemon juice.
- 7Serve 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.
- 8NOTES: 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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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
- Total Fat 8.2 g
- Saturated Fat 2.7 g
- Cholesterol 11.0 mg
- Sodium 23.7 mg
- Total Carbohydrate 31.5 g
- Dietary Fiber 5.0 g
- Sugars 6.3 g
- Protein 5.3 g
The following items or measurements are not included: