Serves 4
There’s something about zucchini and basil together that just makes me happy. This soup is fresh and delicious and feels and tastes like summer in a bowl. I love that it’s light and simple but still full of flavour – it’s green but not mean!
I first spotted this recipe in Gourmet Traveller and knew I had to try it. It comes from the award-winning Lake House Restaurant, where they serve it topped with their own house-made goat’s curd. In the magazine version they use a good quality shop-bought cheese, but at home I often crumble over a little feta or sometimes leave it plain.
The truth is this soup doesn’t really need anything extra because it so delicious on its own. The sweetness of young zucchini and the freshness of basil make it light and full of flavour. Just a little tip from me, choose small zucchini whenever you can as they are tender and naturally sweeter.
My surplus zucchini situation this summer gave me the perfect excuse to revisit this recipe and whip up a soup-er bowl and I could not resist the opportunity to update the photos while I was at it. Win, win!
Have you tried zucchini and basil together before? And would you top this with cheese, or let the soup shine all on its own?
Ingredients
1 onion, peeled and halved
2 cloves of garlic
30g olive oil
750g small zucchini, roughly chopped
2 tablespoons TM Vegetable Stock Concentrate
600ml water
¼ cup basil
1-2 tablespoons sour cream, optional
How to
- Place onion and garlic into TM bowl and chop for 5 seconds on speed 7.
- Add oil and sauté for 3 minutes at 100C on speed 1.
- Add zucchini and chop for 5-8 seconds on speed 6.
- Add the TM vegetable stock and water and cook for 10-15 minutes at 100C on speed 1.
- Add basil leaves and sour cream, if desired.
- Blend to desired consistency by slowly going from speed 1 to speed 9 for 20 seconds.
Other info
Prep time: 5 minutes Cooking time: 10-15 minutes
TIP! Small zucchini are best for this recipe as they’re young, tender and sweet.
