- Cooking Time: 25
- Servings: 4
- Preparation Time: 5
BackstoryFEATURING: Zucchini, Basil (or coriander) and onions.
Here's a zucchini basil soup I like to make in the hot summer months as it is quite light and also good eaten lukewarm. I often make a half batch for a quick lunch. You can also make it with pattypan squash- the soup will be lighter in colour (or yellow).
For another variation of this soup (without lemon) that got the two thumbs up (or more) from yet another one of our awesome CSA drop-off hosts, Kate, check out this recipe: http://www.epicurious.com/recipes/food/reviews/Zucchini-Basil-Soup-242831?pg=3
- 1-2 Tbsp olive oil
- 6 cups of chopped zucchini, not peeled (approx. 2 medium zukes)
- 1 large onion
- 5 cups of vegetable broth (or water)
- 1/2 cup of basil, chiffonade (or use 1 bunch fresh coriander)
- 1 1/2 Tbsp olive oil
- 1 1/2 Tbsp flour
- Salt and pepper to taste
- Juice of 1 lemon
- 1. Heat oil in a pot. When hot, add the onions. Sauté until translucent. Add the chopped zucchini. Sauté for approx. 5 min.
- 2. Add broth, bring to a boil, reduce heat to medium and simmer for 20 minutes. Add the basil and simmer for 5 more minutes.
- 3. Mix the flour and oil in a cup. Add one cup of soup bouillon and mix until smooth. Add the flour/oil/soup mixture to the soup and stir until soup thickens.
- 4. Remove from heat, blend, season to taste with salt and pepper. Add the juice of 1 lemon and adjust seasoning if needed. Serve warm, at room temperature or cold.
- Note: You can drizzle a little olive oil on top of each bowl and grind some peppers (optional)