Zucchini & Basil Soup

1. 1

   Heat about 2 Tbsp. olive oil in a soup pot or Dutch oven over medium-high heat. Add the zucchini, onions, potato, and garlic to the pot. Stir to coat with the olive oil and season with about 1 tsp. salt. Saute until the zucchini and onions start to color slightly. Add the stock, bring to a boil, then reduce to a simmer and simmer, partially covered, until the vegetables are tender, 20-25 minutes. Allow the soup to cool slightly.

2. 2

   Add the basil leaves to the soup then puree, using an immersion blender or food processor. Taste. Season as needed with salt, black pepper, and 1-2 Tbsp. lemon juice. Reheat, if necessary.

3. 3

   Ladle the soup into bowls. Using a vegetable peeler, make curls of parmesan to sprinkle to use as a garnish, along with a few crushed walnuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.