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Zucchini soup with basil

Cream of Zucchini Soup with Basil

A creamy zucchini soup—light, satisfying, fragrant, and delicious. The best thing about this puréed zucchini soup isn't just the wonderful pairing of zucchini and fresh green basil, but also how fast it comes together. In about 20 minutes you'll have a light, hearty, fragrant, and truly tasty soup on the table. Enjoy!

Recipe author

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Composition / ingredients

Servings:

Young zucchini

700

Leek

250

Celery stalk

170

Basil (fresh basil leaves)

Garlic

Olive oil

Water

1.2

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 1 g

Fats 57 % 4 g

Carbohydrates 29 % 2 g

44 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 20 min

Step 1:

Cut the zucchini, leeks, and celery stalks into small pieces. Mince the garlic.
Step 2:

Heat 3–4 tablespoons of olive oil in a pot. Add the leeks and celery, season with salt, and cook, stirring, until the vegetables are soft, about 5 minutes. Add a little more olive oil if needed.
Step 3:

Add the garlic and cook, stirring, for about 30 seconds.
Step 4:

Add the zucchini and cook, stirring, for 1 minute.
Step 5:

Add about half the fresh basil leaves and stir well.
Step 6:

Pour 1.2 liters of water over the vegetables. Bring to a boil, cover, and cook over moderate heat for 10 minutes, stirring now and then; the zucchini should turn soft but keep its color.
Step 7:

Turn off the heat and, using an immersion blender, purée the vegetables right in the pot—coarse or smooth, however you like it. Add the rest of the fresh basil, salt and black pepper to taste, 1 tablespoon of olive oil, and the juice of one lemon, then blend the soup once more.
Step 8:

Ladle the soup into bowls, drizzle a few drops of olive oil on top, scatter over some crumbled feta, and garnish with a basil leaf. Enjoy!

1. Cut the zucchini, leeks, and celery stalks into small pieces. Mince the garlic. 2. Heat 3–4 tablespoons of olive oil in a pot. Add the leeks and celery, season with salt, and cook, stirring, until the vegetables are soft, about 5 minutes. Add a little more olive oil if needed. 3. Add the garlic and cook, stirring, for about 30 seconds. 4. Add the zucchini and cook, stirring, for 1 minute. 5. Add about half the fresh basil leaves and stir well. 6. Pour 1.2 liters of water over the vegetables. Bring to a boil, cover, and cook over moderate heat for 10 minutes, stirring now and then; the zucchini should turn soft but keep its color. 7. Turn off the heat and, using an immersion blender, purée the vegetables right in the pot—coarse or smooth, however you like it. Add the rest of the fresh basil, salt and black pepper to taste, 1 tablespoon of olive oil, and the juice of one lemon, then blend the soup once more. 8. Ladle the soup into bowls, drizzle a few drops of olive oil on top, scatter over some crumbled feta, and garnish with a basil leaf. Enjoy!