loveandlemons4.6
Basil Zucchini Soup
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.
👥 4 Servings⏱️ Prep & Cook: 26 min⏳ Prep: 10 min🔥 Cook: 16 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●blender
- ●baking sheet
- ●oven
📝 Preparation Steps
1
Slice the white and light green parts of the leek into rings. Rinse well, drain, and let dry.
2
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.
3
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.
water, more as needed for consistency1 cup
4
Make the garlic croutons:
5
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.
6
Serve the soup at room temperature, or lightly chilled, with the garlic croutons and a drizzle of olive oil.
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