Zucchini Basil Soup
I’ve tried to make many basil soups before and I recently realized that over-heating it was my biggest mistake. The basil gets bruised and it can turn bitter. By keeping the soup at room temp, it retains all of its fresh, vibrant flavor. The only things that gets cooked here are the leeks and the garlic croutons. After that, it all goes into the blender and bam!
There’s no cream or milks in this recipe . The blended zucchini and a scoop of hemp seeds makes this soup nice and creamy while also light and healthy. For extra flavor I added a scoop of white miso paste and lemon. Top the soup with toasty garlic croutons – this step is not optional. Just do it dammit. As with most soups it taste even better on the second day so try not to eat it all the first day.
Serves: serves 4 Ingredients:
⅔ cup sliced leeks (the tender white and light green parts only)
extra-virgin olive oil, for drizzling
1 garlic clove, chopped
2 small zucchini, chopped + a few strands of spiralized or julienned zucchini for garnish
¼ cup hemp seeds
juice of ½ lemon, more to taste
½ tablespoon miso paste
1 cup water, more as needed for consistency
½ cup packed fresh basil
sea salt and freshly ground black pepper
2 cups cubed sourdough bread
½ garlic clove, minced
Extra-virgin olive oil, for drizzling (I like garlic)
1. Slice the white and light green parts of the leek into rings. Rinse well, drain, and let dry. 2. 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. 3. 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. 4. Make the garlic croutons: 5. 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. 6. Serve the soup at room temperature, or lightly chilled, with the garlic croutons and a drizzle of olive oil.