Happy Meatless Monday! After a holiday weekend I am more than ready for a meatless day. This recipe is the creation of an excellent chef in the Washington, DC area. It was over 4 years ago that I took an evening cooking class and learned to make this soup. It is impossibly simple and once you learn the concept you will never need a recipe card. These 3 steps are all you need to make a delicious vegetable soup:
- Chop fresh vegetables and onions.
- Cover with water or vegetable stock and boil until soft.
- Blend with seasonal herbs and favorite spices.
The flavors are so fresh and simple I make it every couple of months. The very generous amount of basil used, makes this recipe taste like pesto soup. I hope that this is an easy weeknight dinner option after a long 4th of July weekend. It’s perfect for a little detox.
- 1 medium onion
- ¼-1/2 cup olive oil, divided
- 3-4 medium zucchini
- 4-6 cups vegetable stock or water
- 1-2 cups basil leaves
- Kosher salt
- Fresh ground black pepper
- Rough chop onion into 1 inch pieces. Place a medium pot over medium heat and add 2 tablespoons of olive oil. Add onion and stir to coat with oil. Allow to cook until onion is translucent. While the onion is cooking, rough chop zucchini into 1 inch pieces. Once onion is translucent add zucchini to pot. Add water or vegetable stock to the pot until all zucchini and onion is covered with liquid. Bring to a boil and reduce heat to a low boil. Cook until zucchini is fork very soft and fork tender. About 15-20 minutes.
- Remove pot from the heat. Add 1 large handful of the basil and add to the pot. Using and immersion blender, blend until smooth and creamy. (You can also transfer to a regular blender if you don’t have an immersion blender) Taste! This is where your taste buds have to take over. Add salt, pepper, olive oil and more basil and blend until soup taste to your liking. Keep tasting adding and blending. It should be bright green in color with a heavy basil flavor. This soup also needs quite a bit of salt so don’t be shy.
- Serve immediately topped with a drizzle of olive oil or croutons. It can also be chilled and served cold.