Soups
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Makes about 6 cups
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Makes about 6 cups
A great way to use up that surplus of summer garden zucchini – serve cold or warm!
Nutritional information per serving (about 1 cup):Calories 110 (19% from fat)
carb. 16g
pro. 4g
fat 2g
sat. fat 1g
chol. 5mg
sod. 912mg
calc. 51mg
fiber 3g
carb. 16g
pro. 4g
fat 2g
sat. fat 1g
chol. 5mg
sod. 912mg
calc. 51mg
fiber 3g
Ingredients
- 1tablespoon extra virgin olive oil
- 2medium leeks, white and light green
- parts, sliced
- 4medium zucchini (about 2 pounds), cut
- into large dice
- 1teaspoon kosher salt, divided
- 2cups vegetable broth
- 1cup fresh basil leaves
- ½cup fresh mint leaves
- ¼cup heavy cream (optional
Preparation
- 1. Put the olive oil into a large saucepan over
- medium heat. Once the oil is hot, add the
- leeks. Stir over medium heat until vegetables
- soften, about 8 to 10 minutes.
- 2. Once soft, add the zucchini with the salt, stir
- ingredients together until well coated. Add the
- stock and ½ of the herbs. Turn the heat up to
- bring mixture to a boil. When the soup comes
- to a boil, reduce the heat in order to maintain
- a simmer. Simmer until the zucchini is tender.
- 3. Once tender, add the remaining fresh herbs.
- Blend until smooth. To help facilitate blending,
- tilt pot to one side, so the blender blade guard
- is completely submerged.
- 4. Taste and adjust seasoning, add remaining
- salt to taste if necessary.
