Zucchini Basil Soup
Zucchini Basil Soup is a soup that serves 4. One portion of this dish contains about 3g of protein, 11g of fat, and a total of 151 calories. For $1.03 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. 10 people were glad they tried this recipe. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. Head to the store and pick up onion, zucchini, kosher salt, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by The Little Epicurean. Taking all factors into account, this recipe earns a spoonacular score of 87%, which is outstanding. Similar recipes are Zucchini Soup with Basil, Zucchini-basil Soup, and Zucchini-Basil Soup.
Servings: 4
Ingredients:
1/2 cup basil leaves, packed
3 garlic cloves, minced
kosher salt and fresh ground black pepper, to season and taste
3 Tbsp olive oil
1 cup onion, chopped
3 1/2 cups water
2 pounds zucchini, chopped into cubes
Equipment:
pot
blender
Cooking instruction summary:
Julienne skin from one zucchini (1/2 a zucchini if they are large). Set aside.Chop remaining zucchini into cubes of roughy equal sizes.In a large pot, heat olive oil. Once warm, add chopped onions and minced garlic. Cook at medium heat for 30-45 seconds until garlic is fragrant. Add zucchini cubes and stir to combine. Lower heat to medium-low and cook until zucchini has started to soften, about 3-5 minutes.Pour 3 1/2 cups water into pot and bring to a simmer. Keep pot partially covered. Cook for 10-15 minutes until zucchini is tender. Remove from heat. Let soup slightly cool.Transfer 1/3 of soup into a blender with 1/3 of basil leaves. Puree until smooth. Repeat until all of the soup has been pureed. Be careful when blending hot liquids.In a small pot, bring salted water to a boil. Blanch zucchini skins. Drain.Season soup with salt and pepper. Serve soup chilled with zucchini skin garnish.
Step by step:
1. Julienne skin from one zucchini (1/2 a zucchini if they are large). Set aside.Chop remaining zucchini into cubes of roughy equal sizes.In a large pot, heat olive oil. Once warm, add chopped onions and minced garlic. Cook at medium heat for 30-45 seconds until garlic is fragrant.
2. Add zucchini cubes and stir to combine. Lower heat to medium-low and cook until zucchini has started to soften, about 3-5 minutes.
3. Pour 3 1/2 cups water into pot and bring to a simmer. Keep pot partially covered. Cook for 10-15 minutes until zucchini is tender.
4. Remove from heat.
5. Let soup slightly cool.
6. Transfer 1/3 of soup into a blender with 1/3 of basil leaves. Puree until smooth. Repeat until all of the soup has been pureed. Be careful when blending hot liquids.In a small pot, bring salted water to a boil. Blanch zucchini skins.
7. Drain.Season soup with salt and pepper.
8. Serve soup chilled with zucchini skin garnish.
Nutrition Information:
covered percent of daily need
