Zucchiniandbasilsoup Recipes
ZUCCHINI-BASIL SOUP
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
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.
ZUCCHINI AND BASIL SOUP
A quick-to-prepare, low fat, inexpensive and yummy soup, adapted from a recipe I found in the Australian magazine 'New Idea'. Not sure exactly when, but I think from 2005; it's one I cut out of the magazine some time ago, and have made several times since then. Like most soup recipes, it's extremely verasatile: you can add other vegetables that you have on hand that need to be used. I've added baby spinach leaves that needed to be used, and on one occasion, I added a packet of lentils. If you add other vegetables, you will probably need to add more stock. BTW, 750g = 1½ pounds.
Provided by bluemoon downunder
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Sauté the onion in a large (preferably non-stick) pan over a gentle heat until softened but not browned; add the potatoes and cover and cook over a gentle heat.
- Cut the ends from the zucchinis and cut into thick slices; add to the pan and add salt and freshly ground pepper to taste and cook, covered, for about 5 minutes, stirring occasionally.
- Add the vegetable stock and bring to the boil; simmer, covered, for about 10 minutes or until the zucchini is very tender.
- Stir in the basil and the garlic and simmer for another 5 minutes.
- Remove from the heat and cool slightly; then blend the soup in a blender or food processor. An immersion blender is undoubtedly the easiest way to do this.
- Reheat the blended soup and stir in the lemon juice.
- Serve with a dollop of cream or Greek yoghurt and a sprinkling of finely chopped parsley, shredded basil or a thin slice of lime in each bowl.
- NOTES: If you don't like lemon, this can be omitted. I really recommend using Greek yoghurt rather than cream; it's just so deliciously creamy! When making this soup, I've used my Vegetable Stock Recipe #135453.
Nutrition Facts : Calories 211.5, Fat 8.2, SaturatedFat 2.7, Cholesterol 11.1, Sodium 23.8, Carbohydrate 31.5, Fiber 5.1, Sugar 6.3, Protein 5.3
ZUCCHINI BASIL SOUP
Make and share this Zucchini Basil Soup recipe from Food.com.
Provided by Softcolours
Categories Vegetable
Time 1h
Yield 4 4, 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large saucepan, sauté chopped onion in butter until soft and translucent. Add zucchini, cover and simmer for 30 minutes.
- Add the rest of the ingredients, and purée right in the pot using an immersion blender. If you are using a tabletop blender, be sure to cool soup slightly before blending).
Nutrition Facts : Calories 183.6, Fat 11, SaturatedFat 5.9, Cholesterol 22.9, Sodium 913.8, Carbohydrate 19.2, Fiber 2.4, Sugar 8.4, Protein 4.1
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