Zucchini Soup


Makes 1 large pot of soup
5 pounds zucchini, cut into 1-inch chunks
4 tablespoons extra virgin olive oil  (use butter if you wish, or get healthy and use some or all coconut oil for a nice, richly flavored soup!)
8 cloves garlic, chopped
1 huge bunch basil
4 cups chicken stock (use water or veggie stock if you wish)
1 cup heavy cream, optional
1 heaping cup freshly grated parmesan, optional
Squeeze of lemon
Sea salt & freshly ground pepper to taste


Heat the oil in a soup pot and cook the garlic and zucchini until zucchini are nicely browned and soft, about 25 minutes. Add stock and simmer for another few minutes to allow the flavors to infuse the liquid.Ladle some or all of the zucchini mixture, depending on how rustic you would like it, into blender and puree. Add the basil and blend well, adding liquid as needed to make the soup a nice consistency. Return blended soup to the pan. Season with salt and pepper. Add a squeeze of lemon for brightness. If you would like a richer soup, add the cream and/or parmesan, then taste. Adjust the seasonings until you love it!  This soup works hot or cold, so pack extra for lunch!

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