Light, tasty, aromatic - this is exactly what you get mashed soup from zucchini with basil. Such a soup is prepared in just 20 minutes. Just what you need for lunch in the summer heat.
Pick your recipe
You will need
- - 700 g of young zucchini,
- - 250 g leek,
- - 170 g of basil stem
- - 55 g of basil (fresh leaves),
- - 3 cloves of garlic,
- - 5 tbsp. tablespoons of vegetable oil,
- - 1.2 l of water,
- - salt to taste,
- - some lemon juice (optional),
- - some soft cheese (optional),
- - ground black pepper to taste.
Instruction manual
1
Wash the zucchini (if desired, you can remove the peel), cut into small cubes. Grind leeks and celery stalks. Garlic cloves grate or pass through a press.
2
Pour 3-4 tablespoons of oil into a soup pot, add prepared onions and celery, salt, fry for five minutes with stirring. A soup blank can also be made in a frying pan, and then put in a pan (to whom it is more convenient).
3
Put chopped cloves of garlic in a pan to the onion and celery, while stirring continue to simmer for 30 seconds. Then put the cubes of zucchini, cook, stirring, for another minute. Season with fresh basil leaves, mix well (about 25-30 grams, leave the rest at the end of soup preparation).
4
Pour 1.2 liters of water into the pan. After boiling, cover the pan with a lid and cook the soup over medium heat with occasional stirring for ten minutes (until the zucchini is soft).
5
After 10 minutes, remove the vegetables from the heat. Grind the contents of the pan with a blender to your preferred consistency. Then put the rest of the basil in the soup, salt, pepper to taste, pour a spoonful of vegetable oil, a little lemon juice (optional) and whisk again.
6
Pour the finished soup into portions. If desired, garnish the soup with the cubes of any soft cheese and basil. Serve with sour cream.