Composition / ingredients
Step-by-step cooking
Step 1:
Cut into small pieces zucchini, leeks, celery stalks. Chop the garlic.
Step 2:
Heat 3-4 tablespoons of olive oil in a saucepan. Add the leeks and celery. Season with salt and simmer, stirring, until the vegetables are soft, about 5 minutes. If necessary, add olive oil.
Step 3:
Add garlic and simmer, stirring, for about 30 seconds.
Step 4:
Add the zucchini and simmer, stirring, for 1 minute.
Step 5:
Add 25 g of fresh basil leaves, mix thoroughly.
Step 6:
Add 1.2 liters of water to the vegetables. Bring to a boil, cover the pan with a lid and cook over moderate heat for 10 minutes, stirring occasionally, the zucchini should become soft, but not lose color.
Step 7:
Turn off the stove and use a blender to chop the vegetables in a saucepan coarsely or finely, as you prefer. Add another 25-30 g of fresh basil leaves, salt and black pepper to taste, 1 tbsp olive oil, juice of one lemon and once again whisk the soup with a blender.
Step 8:
Pour the soup into serving plates, add a few drops of olive oil on top and sprinkle with slices of cheese, garnish with a basil leaf. Bon appetit!
1. Cut into small pieces zucchini, leeks, celery stalks. Chop the garlic.
2. Heat 3-4 tablespoons of olive oil in a saucepan. Add leeks and celery. Season with salt and simmer, stirring, until the vegetables are soft, about 5 minutes. If necessary, add olive oil.
3. Add the garlic and simmer, stirring, for about 30 seconds.
4. Add the zucchini and simmer, stirring, for 1 minute.
5. Add 25 g of fresh basil leaves, mix thoroughly.
6. Add 1.2 liters of water to the vegetables. Bring to a boil, cover the pan with a lid and cook over moderate heat for 10 minutes, stirring occasionally, the zucchini should become soft, but not lose color.
7. Turn off the stove and using a blender, in a saucepan, chop the vegetables coarsely or finely, as you prefer. Add another 25-30 g of fresh basil leaves, salt and black pepper to taste, 1 tbsp olive oil, juice of one lemon and once again whisk the soup with a blender.
8. Pour the soup into serving plates, add a few drops of olive oil on top and sprinkle with slices of cheese, garnish with a basil leaf. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Fresh basil - 27 kcal/100g
- Dried basil - 251 kcal/100g
- Ground black pepper - 255 kcal/100g
- Leek - 33 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Olive oil - 913 kcal/100g
- Young zucchini - 24 kcal/100g
- Celery stalk - 12 kcal/100g
