This zucchini basil soup is a tasty answer to the excess produce from our monstrous plant. A zucchini plant is both a blessing and a problem that tests the creative elements of any home cook. So far, we’ve made breakfast loaf, a couple of batches of relish and I’ve frozen a batch of zucchini quiches for easy office lunches. And yet still, we’re producing zucchini every day. So I am regularly dreaming of new ways to use and incorporate zucchini into our weekly plans, without causing a zucchini overload. So I am looking for simple and delicious ways to sustain our household, while keeping meals fresh and light. This zucchini basil soup ticks all those boxes. It is quick and uses up a good portion of zucchini and herbs straight from the garden.
It is important to use a good quality stock for this soup. This is a quick cook meal, so you will need the maximum flavour right from the start. Ceres Organics have a lovely chicken broth that is light and full of flavour. For me, I use my homemade stock that I have saved in the freezer. For the vegan and vegetarian friends, please use a vegetable stock that is full of flavour.
We have plenty of basil growing in our vegetable patch at the moment as well. It is the perfect companion plant for my Canadian’s chilli plants. If you have garden fresh peas, I would also add these in as well. However frozen peas will be beautiful too. This makes a gorgeous lunch, gently reheated the next day.
Ingredients
- 1 tbsp olive oil
- 1 x brown onion, thinly sliced
- 150gm potatoes, peeled and diced
- 2 x cloves garlic, minced
- 5 x zucchini, chopped
- 1 cup basil leaves and stalks, roughly chopped
- 1 litre chicken or vegetable stock
- 1 cup frozen peas
- 2 x spring onions, thinly sliced
- Salt and pepper to serve
- Lemon wedges to serve
Instructions
Heat the oil in a heavy based saucepan. Add the onion, potatoes and garlic and saute for a few minutes over a medium heat. Add the basil stalks and cook until the vegetables are soft. Add the zucchini and gently cook uncovered for a few minutes. Stir occasionally and add a little water if the vegetables are catching on the bottom.
Once the zucchini have a little colour on them, add the stock and simmer for 10 minutes. Add in the frozen peas and simmer for another minute or two until they've warmed up. Puree half the soup in a blender with the basil leaves then return to the saucepan.
Ladle the soup into bowls and serve with spring onions on top of each bowl. Drizzle a little olive oil and season lightly. Serve with lemon wedges for squeezing over the soup and a good crusty bread on the side.
