- 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.