Vegan Zucchini Soup With Basil Recipes

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ZUCCHINI-BASIL SOUP



Zucchini-Basil Soup image

Provided by Shelley Wiseman

Categories     Soup/Stew     Blender     Food Processor     Herb     Appetizer     Vegetarian     Lunch     Basil     Squash     Zucchini     Summer     Healthy     Vegan     Gourmet     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 7

2 pounds zucchini, trimmed and cut crosswise into thirds
3/4 cup chopped onion
2 garlic cloves, chopped
1/4 cup olive oil
4 cups water, divided
1/3 cup packed basil leaves
Equipment: an adjustable-blade slicer fitted with 1/8-inch julienne attachment

Steps:

  • Julienne skin (only) from half of zucchini with slicer; toss with 1/2 teaspoon salt and drain in a sieve until wilted, at least 20 minutes. Coarsely chop remaining zucchini.
  • Cook onion and garlic in oil in a 3- to 4-quarts heavy saucepan over medium-low heat, stirring occasionally, until softened, about 5 minutes. Add chopped zucchini and 1 teaspoon salt and cook, stirring occasionally, 5 minutes. Add 3 cups water and simmer, partially covered, until tender, about 15 minutes. Purée soup with basil in 2 batches in a blender (use caution when blending hot liquids).
  • Bring remaining cup water to a boil in a small saucepan and blanch julienned zucchini 1 minute. Drain in a sieve set over a bowl (use liquid to thin soup if necessary).
  • Season soup with salt and pepper. Serve in shallow bowls with julienned zucchini mounded on top.

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