You may have seen my recipe for zucchini pizza yesterday. I started with a jumbo-sized zucchini and spread it out for three recipes! After the pizza, I knew I wanted to make a soup. This soup is so light yet full of flavor. Not to mention, you’re getting a decent amount of veggies!
- 4 medium Zucchini, cut in ½ in. chunks
- 1 Onion, diced
- 1 medium Yukon Gold Potato, peeled and grated
- 1 plump clove Garlic, minced
- 4 c. Vegetable or Chicken Stock (homemade or low-sodium)
- ½ c. Basil Leaves
- Fresh Lemon Juice
- Kosher Salt, Freshly Ground Black Pepper, Olive Oil
- 1/4 cup heavy cream
Heat 2 tablespoons olive oil in a soup pot or Dutch oven over medium-high heat. Add the zucchini, onions, potato, and garlic to the pot. Stir to coat with the olive oil and season with about 1 tsp. salt. Sauté until the zucchini and onions start to color slightly. Add the stock, bring to a boil, then reduce to a simmer and simmer, partially covered, until the vegetables are tender, 20-25 minutes. Allow the soup to cool slightly.
Add the basil leaves to the soup then puree, using an immersion blender or food processor. Taste. Season as needed with salt, black pepper, and 1-2 Tbsp. lemon juice.
Ladle the soup into bowls. Using a vegetable peeler, make curls of parmesan to sprinkle to use as a garnish.