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 = 1½ pounds."
 
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photo by CookRachacha photo by CookRachacha
photo by CookRachacha
Ready In:
40mins
Ingredients:
12
Serves:
6
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ingredients

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directions

  • Sauté 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.
  • 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.
  • Add the vegetable stock and bring to the boil; simmer, covered, for about 10 minutes or until the zucchini is very tender.
  • Stir in the basil and the garlic and simmer for another 5 minutes.
  • 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.
  • Reheat the blended soup and stir in the lemon juice.
  • 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.
  • 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.

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Reviews

  1. So easy and so tasty! I've made this before but it's been a while. Forgot just how wonderful it was. Flavors blend together perfectly. I got a wild hair and added two whole heads of roasted garlic. Oh, my absolute goodness! Amazing! This will be even more amazing tomorrow, after the flavors all meld together.
     
  2. 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.<br/>Only after serving did I realiseI missed the lemon juice and yogurt...but never mind it tasted refreshing and light without it.
     
  3. 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.
     
  4. Delicious soup! I tried cutting it in half and I think my zucchini to potato ratio was a little off cause it didn't have as strong a zucchini flavor as I would have thought but I'm sure that was my fault. Regardless, this soup is fantastic and will definitely be making again. Thanks Bluemoon!
     
  5. This was amazing. I used (i know real chefs are going to scream) water and a bullion cube instead of vegi stock. Learning how to make stock is on my to do list... Even with that modification this was so good. It did not feel like I was eating anything "healthy" because it was so yummy. I am a big lemon fan and that flavor really came out in the soup. Along with the zuccini, basil, onions... very good blend. I will be making this again. Thank you bluemoon.
     
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Tweaks

  1. I roasted two whole heads of garlic and added that in. This soup was amazing before, but it's absolutely to die for, now!
     
  2. I made this for a take-home meal for my DS, I used Greek yogurt and increased the lemon juice slightly, also I sauteed about 2 tablespoons (heaping) fresh garlic with the onions instead of adding in the garlic later, and used chicken stock in place of veggie stock, I also added in a tin of drained lentils and prepared tiny meatballs... wonderful recipe bluemoon! thanks, Kitten:)
     

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July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority! <br> <br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!
 
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