There were slim pickings at the farmer’s market today. Maybe I got there a bit late…
Well, today’s soup is just right for a light and easy meal, perfect for this long holiday weekend. You may not be able to get your ingredients at the farmer’s market near you, but I found the zucchini in abundance at my local grocery store. I had the basil at home.
My basil is doing great, and I’ve got it growing in several different pots. With the sunny and warm weather we’ve been having, the new growth is spilling out all over. This recipe uses a lot of basil, so I’m hoping my plants will appreciate the hair cut.
Zucchini and Basil Soup
serves 6-8
2 lbs zucchini
3 tb white rice
5-6 tb olive oil
2 med yellow onions, chopped
4 cups low sodium vegetable broth (I use Trader Joe’s)
2 cups coarsely chopped fresh basil
2 tb lemon juice
salt and pepper
Wash, trim and slice zucchini and put it in soup pot with 3 1/2 cups water, 1/2 teaspoon salt, and rice. Bring water to a boil, then lower heart and let simmer, covered, for 30 minutes.
Heat two tb of olive oil on medium-low in saute pan. Add onion and cook until they are soft and carmelized, about 20 minutes. When onions are done, add to soup pot.
Add vegetable broth and basil, and simmer for three minutes. Remove from heat and allow to cool, about five minutes.
Puree the soup using an immersion blender or regular blender. If soup is too thick, add more vegetable broth.
Using a new pot, simmer soup for a few minutes, and add lemon juice, remaining olive oil, and salt and pepper to taste.
When serving, you may want to sprinkle some feta cheese or a few additional drops of olive oil on top.
