Zucchini-Basil Soup

Name: Zucchini-Basil Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 79 milliliters packed basil leaves; 2 garlic cloves, chopped; 59 milliliters olive oil; 177 milliliters chopped onion; 946 milliliters water, divided; 907 grams zucchini, trimmed and cut crosswise into thirds

Zucchini-Basil Soup is a gluten free, primal, and whole 30 soup. This recipe covers 8% of your daily requirements of vitamins and minerals. One portion of this dish contains around 2g of protein, 10g of fat, and a total of 115 calories. This recipe serves 6. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up basil leaves, garlic cloves, water, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Autumn.

Instructions

Julienne skin (only) from half of zucchini with slicer; toss with 1/2 teaspoon salt and drain in a sieve until wilted, at least 20 minutes. Coarsely chop remaining zucchini.

Ingredients you will need

Zucchini

Salt

Equipment you will use

Sieve

Cook onion and garlic in oil in a 3- to 4-quarts heavy saucepan over medium-low heat, stirring occasionally, until softened, about 5 minutes.

Ingredients you will need

Garlic

Onion

Cooking Oil

Equipment you will use

Sauce Pan

Add chopped zucchini and 1 teaspoon salt and cook, stirring occasionally, 5 minutes.

Ingredients you will need

Zucchini

Salt

Add 3 cups water and simmer, partially covered, until tender, about 15 minutes. Purée soup with basil in 2 batches in a blender (use caution when blending hot liquids).

Ingredients you will need

Basil