Sunday, 6 October 2013

Easy Creamy Zucchini Soup (dairy free)

Made this recipe today since I'm trying to use up my garden zucchini. I really liked this soup, its light and creamy(even though there is no cream) and not heavy. I would definitely make sure to use the fresh basil as it really adds something to the soup (as you know, zucchini is pretty tasteless!)  Here is the link to the original recipe.  Enjoy !!

Serves 4
 2 lbs zucchini, about 4-5, chopped, but leave peel on for color
¾ cup onion, chopped
2 garlic cloves, minced (I used 3)
1 tablespoon butter, ghee or olive oil
1 tsp salt
3 cups chicken stock
¼ cup packed fresh basil leaves
(i also added about a cup of steamed soft cauliflower that i had left in the fridge)
 Cook the onion and garlic in butter/ghee for about 3-5 minutes in a soup pot over medium low heat. Add the zucchini and salt, turn the heat to medium and cook for an additional 5 minutes. Add the chicken stock and simmer for 15 minutes. Stir in basil. Puree with an immersion blender or pour into a blender. Can be doubled or tripled.  This also freezes very well. Enjoy!

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