Easy Zucchini-Basil Soup

From the creator

The great thing about this zucchini-basil soup is that it cooks so darn quickly. Zucchini is a very watery vegetable with a weak, almost spongy structure that breaks down very rapidly when cooking. This is frequently an obstacle when cooking zucchini, but here it's a positive boon: It means we can cook the zucchini until tender enough to blend while still retaining its bright green color for a soup that is as tasty as it is attractive. WHY IT WORKS - Leeks are a mild onion that complement mild zucchini perfectly. - Adding basil in two stages gives you layers of basil flavor. INGREDIENTS - 2 tablespoons extra-virgin olive oil, plus more as needed (30ml) - 1 large leek, finely diced (about 8 ounces; 225g) - 3 medium ribs celery, finely diced (about 6 ounces; 170g) - Kosher salt - 3 medium cloves garlic, minced (about 3/4 ounce; 25g) - 1 1/2 pounds zucchini, split lengthwise and cut into 1/2-inch disks (700g)(see note above) - 2 cups packed fresh basil leaves, roughly chopped, divided (about 2 ounces; 55g) - 5 cups water (1.25 liters) - Freshly ground black pepper - Juice from 1 lemon DIRECTIONS 1. Heat olive oil in a large sauce pan or saucier over medium heat until shimmering. Add leeks and celery. Season with salt, and cook, stirring, until the vegetables are softened but not browned, about 5 minutes. If the pan starts to look dry at any point, add a small splash of olive oil. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add zucchini and cook, stirring,

Published 2017-06-15 · Watch on YouTube ↗
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