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I'm overrun with zucchini. You don't watch the garden and poof! three and four pounders abound. This week I gave four of these big guys away and set out to cook up the rest. Besides a double order of zucchini brake, I made a funky Zucchini Matuffi I saw in my latest Wine Spectator and put my own twist on this Basil Zucchini Soup that I discovered in an old Gourmet magazine. It's surprisingly vegan despite a very creamy texture.
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Basil Zucchini Soup
July 25, 2010
30 min or less active, 60 min or less total, gluten-free, soup, summer, vegan
I'm overrun with zucchini. You don't watch the garden and poof! three and four pounders abound. This week I gave four of these big guys away and set out to cook up the rest. Besides a double order of zucchini brake, I made a funky Zucchini Matuffi I saw in my latest Wine Spectator and put my own twist on this Basil Zucchini Soup that I discovered in an old Gourmet magazine. It's surprisingly vegan despite a very creamy texture.Information
Servings: 6
Time: About 30 minutes active; 45 minutes total
Price: ~$7.05 total; ~$1.18 per serving
Nutrition (per serving):
Calories: 81.8
Protein: 5.3g
Fat: 0.82g
Saturated fat: 0.82g
Carbohydrates: 10.2g
Fiber: 1.1g
Sodium: 427.9mg
Cholesterol: 0mg
High In:
Good Source:
Low In:
Ingredients
- 1 Tbsp EVOO
- 1 cup onion, chopped
- 2 garlic cloves, minced
- 2 lb zucchini, trimmed and roughly chopped
- 1/2 tsp salt
- 1 tsp black pepper
- 3 cups vegetable stock
- 1/3 cup basil, packed
Preparation
- Heat onion in a soup pot over medium low heat. Add onion and garlic and saute until translucent, about 5 minutes.
- Add chopped zucchini and SnP, and continue to cook another 5 minutes. Add stock and simmer, partially covered, for about 10-15 minutes, until zucchini is tender.
- Puree the soup in a blender or food processor or using a hand blender in the pot. Be careful with hot liquids! Serve hot with a garnish of basil.
