Soup is so easy to digest and we have found the perfect recipe that you are going to love. This Zucchini Basil Soup is like nothing else and it’s so easy.

The trend is definitely on for much healthier food and when it comes to your body, it processes soup and smoothies the best. Many actually believe that long term, we will be on a liquid diet.

The good news is that healthy can still be delicious. It’s all a matter of choosing the right recipe. Today we share quick and easy Zucchini Basil Soup, and we know you are going to love it.

Zucchini Basil Soup Video Instructions

As mentioned earlier in our post, this Zucchini Basil Soup recipe from Serious Eats uses a handful of ingredients. If you grow your own Zucchini and harvest a bumper crop, this recipe will no doubt come in very handy.

Zucchini Basil Soup 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

Zucchini Basil Soup Instructions

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, for 1 minute. Add half of basil, stir to combine, and add the water.

2. Bring to a simmer and cook, stirring occasionally, until the zucchini is tender but still bright green, about 10 minutes.

3. Add the remaining half of the basil and blend the soup using a handheld immersion blender, or a countertop blender until it as rough or as smooth as you like it. Season to taste with more salt, black pepper, and lemon juice and serve, drizzling with additional olive oil at the table.

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