Zucchini Basil Soup

 
 
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If you’re a gardener, you know that zucchini will start popping up everywhere come July and August.  Maybe you have so many in your garden, you aren’t quite sure how to keep up with the surplus!  Grocery stores and farmer’s markets will have tons of local zucchini too.  Nothing like local produce or growing your own, the flavours just can’t compare to those we get the rest of year.  This year we have a few more zucchini plants than usual, so that means there’s a lot to use up and enjoy.  Usually zucchini from our garden make their way into loaves and muffins or a quick sauté with corn, cherry tomatoes and melty goat cheese at dinner. For some reason, I was craving soup and decided to use up some zucchini from the garden in a fresh, warm pot. Very quick and easy to prepare, and yet another way to enjoy fresh produce from the garden. I combined it here with some basil and garlic to make it super savoury and also to showcase the basil growing in the garden too.  Some green veggies don’t have a great reputation with youngsters, but zucchini have a mild flavour that kids may enjoy and this soup is another way to introduce a new flavour.  Although zucchini have a high water content, they are still a very nutritious choice. They are high in vitamin C, an antioxidant that helps prevent chronic disease and they are also high in fibre. Zucchini are super versatile and can be used in both savoury and sweet recipes.  I like to add zucchini to chili, pasta sauces and rice dishes while also grating them up and using them in delicious muffins and quick breads. 

 

 

Zucchini Basil Soup

(Makes 5-6 bowls)

 Ingredients:

1 tbsp olive oil 

1 onion, diced 

1 clove garlic, minced 

1 potato, diced

2-3 zucchini, chopped 

6 cups of water or vegetable stock 

2 basil leaves, chiffonade 

salt and pepper to taste 

 Directions:

  • Wash and chop all vegetables 

  • Heat oil in a medium pot, add onion and garlic, sauté until softened and onion is translucent 

  • Add in potato and zucchini, sauté for 5 minutes, then add in water or stock 

  • Simmer for 30 minutes or until potatoes are fully cooked and break up easily

  • Puree using immersion blender or carefully ladle small portions into a blender to be pureed in batches

  • Stir in basil leaves and season with salt and pepper to your taste

  • Serve with a sprinkle of grated parmesan cheese or a dollop of goats cheese

 
 
Lunch, Dinnermelinda lamarche