Zucchini and Basil Soup
photo by CookRachacha
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 2 2 large yellow onions (Americans) or 2 large brown onions, finely chopped (Australians)
- 29.58 ml olive oil
- 2 large potatoes, peeled and cubed
- 750 g zucchini
- salt, to taste
- fresh ground black pepper, to taste
- 1419.54 ml vegetable stock (see notes)
- 236.59 ml basil leaves, shredded and loosely packed
- 4 garlic cloves, minced
- 9.85 ml lemon juice
- 59.14 ml cream or 59.14 ml Greek yogurt
- shredded basil or thin slices lime, to serve
directions
- 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.
- 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.
- Add the vegetable stock and bring to the boil; simmer, covered, for about 10 minutes or until the zucchini is very tender.
- Stir in the basil and the garlic and simmer for another 5 minutes.
- 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.
- Reheat the blended soup and stir in the lemon juice.
- 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.
- 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 Recipe #135453.
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Reviews
-
So easy and so tasty! I've made this before but it's been a while. Forgot just how wonderful it was. Flavors blend together perfectly. I got a wild hair and added two whole heads of roasted garlic. Oh, my absolute goodness! Amazing! This will be even more amazing tomorrow, after the flavors all meld together.
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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.<br/>Only after serving did I realiseI missed the lemon juice and yogurt...but never mind it tasted refreshing and light without it.
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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.
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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.
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Tweaks
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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:)
RECIPE SUBMITTED BY
July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority!
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<br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!