Basil And Zucchini Soup Recipes

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.

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until soft, 3 to 5 minutes. Add the potatoes, thyme, garlic, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a boil, then reduce the heat and simmer for 10 minutes.
• Add the zucchini, bring back to a simmer and cook until tender, about 10 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the thyme and let cool at least 5 minutes. Stir the basil into the soup and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full).
• Reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper.
• Serve hot and garnish with a sprinkle of almonds, basil leaves and a drizzle of oil.

Steps:

• Heat the oil in a large saucepan and lightly cook the onion and garlic untilgolden..
• Add the water, stock, zucchini and basil.
• Bring to the boil, lower heat and simmer for about 10 minutes or until vegetables are soft.
• Process in a food processor until smooth Return to pan, add the milk
• and heat Do not boil.

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.

Steps:

• Heat the oil in a medium non-stick skillet.
• Stir fry the zucchini until it is just tender.
• Add the basil and garlic near the end of the cooking time.
• Salt and pepper to taste.

Steps:

• In a pot add, onion and zucchini. Put some water until is cover. Season with sea salt and black pepper. Cover with a lid and let to boil aboute 15 minutes on a medium heat.
• Transfer in a blender, add triangle melted cheese and pulse a few time until is smooth and creamy.
• Serve in a deep plate with grated cheddar cheese, chives, basil, a pinch of cayenne pepper and sprinkle with extra virgin olive oil.
• Optional you can serve with croutons.

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).