Basil Zucchini Soup

  • 2 lbs zucchini, cut into grillable slices
  • ¾ c chopped onion
  • 2 cloves garlic, chopped
  • 3 tbsp olive oil
  • 1 russet potato or 2 smaller potatoes
  • 4 cups vegetable stock
  • Salt and pepper, to taste.
  • ½ cup packed fresh basil leaves

Brush zucchini slices with olive oil and grill or sauté over medium heat until slightly browned. Meanwhile, heat oil in a heavy saucepan and add garlic, onion and a pinch of salt until softened, about 5 minutes. Add the potatoes and stir. Add the vegetable stock and simmer, covered about 10 minutes. Add the grilled/sautéed zucchinis. Once potatoes and zucchinis are very tender, add some more salt and pepper to taste. Puree with an immersion blender or in a normal blender. Once soup has cooled, blend fresh basil into soup. Salt to taste.


About airgolden

I fill jars and I empty jars.
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