Basil Zucchini Soup
Prep time
Cook time
Total time
This fresh herb and veggie soup is so simple to make - just sauté the leeks and blend everything else together. It's the perfect light summer meal, and it's even better on the second day.
Author: Jeanine Donofrio
Recipe type: Soup
Serves: 4 as a starter/side
Ingredients
- ⅔ cup sliced leeks (the tender white and light green parts only)
- Extra-virgin olive oil, for drizzling
- 1 garlic clove, chopped
- 2 small zucchini, chopped + a few strands of spiralized or julienned zucchini for garnish
- ¼ cup hemp seeds
- juice of ½ lemon, more to taste
- ½ tablespoon miso paste
- 1 cup water, more as needed for consistency
- ½ cup packed fresh basil
- sea salt and freshly ground black pepper
garlic croutons:
- 2 cups cubed sourdough bread
- ½ garlic clove, minced
- Extra-virgin olive oil, for drizzling
Instructions
- Slice the white and light green parts of the leek into rings. Rinse well, drain, and let dry.
- Heat a drizzle of olive oil in a small skillet over medium-low heat. Add the leeks and a pinch of salt and cook until very soft, 5 to 8 minutes. Taste one, the leeks should be a bit translucent and should not have a bitter taste. Stir in the garlic and cook for another 30 seconds. Remove from the heat.
- In a blender, combine the leek mixture with the zucchini, hemp seeds, lemon juice, miso, water and a few grinds of pepper and blend until smooth. Add the basil and blend again. Taste and adjust seasonings, adding more lemon for brightness and salt to taste. Add more water if you prefer a thinner consistency.
- Make the garlic croutons:
- Preheat the oven to 350°F and line a baking sheet with parchment paper. On the baking sheet, toss the croutons with the garlic and a drizzle of olive oil. Bake until crisp, about 8 minutes.
- Serve the soup at room temperature, or lightly chilled, with the garlic croutons and a drizzle of olive oil.
Recipe by Love and Lemons at https://dailycove.info/basil-zucchini-soup/%3C/div%3E%3Cdiv
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