Summer is here! Time to hit the local farmer’s market and fill up on the bounty of the season. Organic, freshly harvested fruits and vegetables are at the peak of flavor and nutrition!
Celebrate the ripe summer produce with this quick and tasty soup. This recipe was shared with me by a friend in San Francisco nearly two decades ago and remains a family favorite. It is easily modified and customized by adding shallots, spinach, kale, leeks, tomatoes, whatever you want to experiment with and have on hand! It can be served hot, room temperature, or chilled.
Zucchini Soup Recipe
Ingredients:
Olive oil
1 small onion, chopped
2 garlic cloves, chopped
1 medium carrot, chopped
2-3 medium sized zucchini (courgettes), chopped into large pieces
1 Liter Vegetable Broth
1 1/2 Tablespoons pine nuts, toasted
2 Tablespoons fresh Basil, coarsely chopped
Freshly ground pepper
2-3 Tablespoons grated Parmesan Cheese (optional)
Salt and Pepper to taste.
Instructions:
- Sauté onion in saucepan with olive oil for 3-5 minutes until it starts to become translucent.
- Add the garlic and carrots. Sauté about 3 more minutes.
- Add the zucchini and stir.
- Add the vegetable broth until slightly covering all the vegetables.
- Simmer 12-15 minutes until the zucchini begins to soften.
- Remove from heat and let cool for a few minutes.
- In batches, add the mixture to a blender and puree together with the pine nuts, basil, parmesan cheese and freshly ground pepper.
- Adjust consistency by adding more broth or water.
- Once smooth, return to saucepan. Add salt to taste and heat to desired temperature for serving.
- Garnish with olive oil and fresh basil.
Share with family and friends and enjoy!
