Zucchini Basil Soup (Impression)
Silky soup with zucchini, basil, and lemon, blended for a fresh and comforting dish.
# Liste des ingrédients:
→ Main Ingredients
01 -
1 tablespoon olive oil
02 -
1 medium onion, chopped
03 -
3 cloves garlic, minced
04 -
680 grams zucchini, cubed
05 -
710 millilitres vegetable or chicken broth
06 -
0.5 teaspoon salt
07 -
0.125 teaspoon black pepper, or to taste
08 -
12 grams fresh basil leaves, packed
09 -
Juice of 0.5 small lemon
# Étapes de préparation:
01 -
Heat olive oil in a stock pot over medium heat. Add chopped onion and cook for 3 to 4 minutes until the onion begins to brown and become translucent.
02 -
Stir in minced garlic and sauté for an additional 30 seconds until fragrant.
03 -
Add broth, cubed zucchini, salt, and pepper to the pot. Bring to a boil, then cover and reduce heat to low. Simmer for 8 to 10 minutes, or until zucchini is tender.
04 -
Remove pot from heat. Stir in fresh basil leaves and lemon juice.
05 -
Puree the soup until smooth using an immersion blender, or transfer in batches to a countertop blender. For safety, remove the center cap of the blender lid and lightly cover with a towel to allow steam to escape. Avoid overfilling the blender with hot liquid.
06 -
Ladle the hot soup into bowls. Optionally garnish with croutons, pesto, shredded cheese, or a swirl of cream before serving warm.
# Informations complémentaires:
01 -
For a vegan version, use vegetable broth and omit any dairy-based garnishes.
02 -
Serve the soup as an appetizer or light side dish. Freshly chopped herbs or a drizzle of extra virgin olive oil make excellent finishing touches.