Basil Zucchini Soup
Total Time
26 mins
Prep Time
10 mins
Cook Time
16 mins
Rating
4.6 out of 5 stars
(26)
Ingredients
4 servings
- 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
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Preparation
Chef’s notes
I've tried to make basil soups before I realized that my mistake was in trying to heat it. The basil gets bruised and it can turn bitter. By keeping the soup at room temp (I like to serve it lightly chilled), it retains all of its fresh, vibrant flavor.
There's no cream or cream substitute. The blended zucchini and a scoop of hemp seeds make this soup plenty creamy and, not to mention, light and healthy.
For depth of flavor, I added a scoop of white miso paste. To make it bright, I added a bunch of lemon (of course).
Top the soup with toasty garlic croutons – this step is not optional. They really balance the “health” taste of this soup and make it nicely substantial. As always, soups taste better on the second day, so this is a great make-ahead lunch option.