Courgette Soup With Basil Food

VEGAN ZUCCHINI SOUP WITH BASIL

Steps:

• Heat olive oil in a pot over medium heat and cook onion and garlic until soft and translucent, about 5 minutes. Add zucchini; cook and stir for about 5 minutes. Pour in water and add salt; bring to a boil. Partially cover pot, reduce heat, and simmer until zucchini are soft, about 15 minutes.
• Add basil and puree soup using a stick blender until smooth. Season with salt and pepper.

ZUCCHINI-BASIL SOUP

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.

ZUCCHINI AND BASIL SOUP

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.

COURGETTE, BASIL AND BRIE CHEESE SOUP

Steps:

• Melt the butter in a large heavy-based pan and fry the onion 2-3 minutes until softened.
• Add the potato, garlic and wine, and cook for a further 5 minutes.
• Stir in the stock and courgettes and bring to the boil.
• Reduce heat, then cover and simmer gently for 20 minutes or until the potato is cooked.
• Pour in the milk, add the Brie and heat through gently until melted.
• Stir in the cream and basil, and warm through without letting it boil.
• Season and serve with the extra basil sprinkled on top.
• * If you want a smoother soup just run a stick blender through it a few times.or even place in blender and pulse.

SPRING VEGETABLE SOUP WITH BASIL PESTO

Steps:

• Heat the oil, then fry the leek until softened. Add the green beans and courgette, then pour in the stock and season to taste. Cover and simmer for 5 mins.
• Meanwhile, make the pesto: put the basil, garlic, nuts, Parmesan, oil and ½ tsp salt in a food processor, then blitz until smooth.
• Stir the tomatoes, cannellini beans and vermicelli into the soup pan, then simmer for 5 mins more until the veg are just tender. The soup and pesto can now be chilled for up to a day.
• Reheat the soup, if necessary, then stir in half the pesto. Ladle into bowls and serve with the rest of the pesto spooned on top. Eat with chunks of crusty bread.

BASIL ZUCCHINI SOUP

Steps:

• Slice the white and light green parts of the leek into rings. Rinse well, drain, and let dry.
• Heat a drizzle of olive oil in a small skillet over medium-low heat. Add the leeks and a pinch of salt and cook until very soft, 5 to 8 minutes. Taste one, the leeks should be a bit translucent and should not have a bitter taste. Stir in the garlic and cook for another 30 seconds. Remove from the heat.
• In a blender, combine the leek mixture with the zucchini, hemp seeds, lemon juice, miso, water and a few grinds of pepper and blend until smooth. Add the basil and blend again. Taste and adjust seasonings, adding more lemon for brightness and salt to taste. Add more water if you prefer a thinner consistency.
• Make the garlic croutons:
• Preheat the oven to 350°F and line a baking sheet with parchment paper. On the baking sheet, toss the croutons with the garlic and a drizzle of olive oil. Bake until crisp, about 8 minutes.
• Serve the soup at room temperature, or lightly chilled, with the garlic croutons and a drizzle of olive oil.

COLD ZUCCHINI SOUP

Steps:

• Gather the ingredients.
• Trim and chop the zucchini, getting rid of the ends. Reserve.
• Heat a medium pot over medium-high heat and add oil, onions, and salt. Cook onions, stirring occasionally until translucent and tender, for about 5 minutes.
• Add zucchini and broth to the onions. Set the heat to high to bring to a boil. Reduce the heat immediately after boiling and maintain a steady simmer until zucchini is very tender, for about 15 minutes.
• Once the zucchini is cooked, turn off the heat. To avoid burns, let the soup cool for at least 20 minutes before blending. Working in batches if necessary, blend soup on high speed until very smooth.
• Transfer pureed soup to a large bowl or sealable container. Cover and chill until cold, for at least 1 hour.
• When ready to serve, stir with cream or yogurt, if using, and add salt and pepper to taste.
• Decorate with fresh cilantro and enjoy.

ZUCCHINI AND BASIL SOUP

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.

VEGETABLE SOUP WITH SWEET BASIL

Steps:

• Cut the leeks, potato, onion, celery, zucchini, green beans, and carrots into 1/4-inch dice.
• In a 6-quart stockpot, combine 3 tablespoons of the olive oil with the water. Add the vegetables and saute over medium-low heat until all the water evaporates. Do not brown the vegetables.
• Add the stock and bring to a boil. Cook at a gentle boil for 30 minutes.
• Meanwhile, in a food processor fitted with the metal blade, put the tomatoes, basil, garlic, and remaining 3 tablespoons olive oil. Pulse until pureed.
• Stir the puree into the cooked soup. Do not let the soup return to a boil. Season, to taste, with salt and pepper. Serve the soup hot or cold from a tureen or in individual bowls.