Ingredients
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2
-
2
-
2
-
750
-
-
-
6
-
1
-
4
-
2
-
1/4
-
-
-
-
Directions
Zucchini and Basil Soup, A quick-to-prepare, low fat, inexpensive and yummy soup, adapted from a recipe I found in the Australian magazine ‘New Idea’ Not sure exactly when, but I think from 2005; it’s one I cut out of the magazine some time ago, and have made several times since then Like most soup recipes, it’s extremely verasatile: you can add other vegetables that you have on hand that need to be used I’ve added baby spinach leaves that needed to be used, and on one occasion, I added a packet of lentils If you add other vegetables, you will probably need to add more stock BTW, 750g = 1 pounds , 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 Only after serving did I realiseI missed the lemon juice and yogurt but never mind it tasted refreshing and light without it , 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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Steps
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1
Done
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Saut 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
Done
|
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
Done
|
Add the Vegetable Stock and Bring to the Boil; Simmer, Covered, For About 10 Minutes or Until the Zucchini Is Very Tender. |
|
4
Done
|
Stir in the Basil and the Garlic and Simmer For Another 5 Minutes. |
|
5
Done
|
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
Done
|
Reheat the Blended Soup and Stir in the Lemon Juice. |
|
7
Done
|
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
Done
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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. |
