Zucchini And Basil Soup Recipe

Name: Zucchini And Basil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 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; shredded basil or thin slices lime, to serve

Servings: persons

2 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
shredded basil or thin slices lime, to serve

1
Saute 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.
2
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.
3
Add the vegetable stock and bring to the boil; simmer, covered, for about 10 minutes or until the zucchini is very tender.
4
Stir in the basil and the garlic and simmer for another 5 minutes.
5
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.
6
Reheat the blended soup and stir in the lemon juice.
7
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.
8
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.

356

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 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, and more.

Yes, Zucchini And Basil Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zucchini And Basil Soup

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