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.
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.
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!
This was amazing. I used (i know real chefs are going to scream) water and a bullion cube instead of vegi stock. Learning how to make stock is on my to do list... Even with that modification this was so good. It did not feel like I was eating anything "healthy" because it was so yummy. I am a big lemon fan and that flavor really came out in the soup. Along with the zuccini, basil, onions... very good blend. I will be making this again. Thank you bluemoon.
I won't rate this recipe as I used leftover chicken broth, and then I thought it needed something else, so I added a can of creamed corn. So not my favorite soup yet! A dollop of sour cream may change my mind.
This is a great way to use up extra zucchini! Our garden was so prolific that we were tired of zucchini in just about any form, but this is different and delicious, with a nice blend of flavors. We left out the lemon juice and didn't miss it. I used homemade turkey stock, only 5 cups (which was all I had) and I thought that was plenty.
I was looking for a new recipe to use up some of the zucchini I had and this one was amazing!!! It tasted even better as leftovers the next day! :)
Forgot to rate it!
I made this for a take-home meal for my DS, I used Greek yogurt and increased the lemon juice slightly, also I sauteed about 2 tablespoons (heaping) fresh garlic with the onions instead of adding in the garlic later, and used chicken stock in place of veggie stock, I also added in a tin of drained lentils and prepared tiny meatballs... wonderful recipe bluemoon! thanks, Kitten:)
I admit to using vegetable stock made from powdered stock from the health food store. I also could not find Greek yoghurt, so I used sour cream instead. I look forward to trying it with Greek yoghurt in the future. In the meantime, too, this wsa still creamy and I definitely recommend the lemon for the tang it adds. I will definitely have this recipe on hand in the summer when the farmer's market is overflowing with fine organic zucchini.