Recipe Station

Here's everything you need for this savory zucchini-basil soup. This recipe takes 20 minutes and makes between four and six servings.

Ingredients to Gather

2 tablespoons (30ml) extra-virgin olive oil, plus more as needed and to serve
1 large leek, finely diced (about 8 ounces; 225g)
3 medium ribs celery, finely diced (about 6 ounces; 170g)
Kosher salt
3 medium cloves garlic, minced (about 3/4 ounce; 25g)
1 1/2 pounds (700g) zucchini, split lengthwise and cut into 1/2-inch disks (see note)
2 cups packed fresh basil leaves, roughly chopped (about 2 ounces; 55g), divided
5 cups (1.2L) water
Freshly ground black pepper
Fresh juice from 1 lemon, to taste

Directions to Follow

Start by heating the olive oil over medium heat in a large saucepan, heating it until it shimmers. After this, add the leek and celery, and then add salt and cooking for about 5 minutes or until soft, stirring frequently. Next, add the garlic and cook, while stirring, for about 30 seconds or until it's fragrant. Now, add the zucchini and stir for 1 minute while stirring. Then, add half of the basil, stir to combine, and then add water.

Bring the mixture to a simmer and then cook until the zucchini is still bright green but is also tender, usually about 10 minutes. Stir occasionally while cooking it. Add the rest of the basil and then blend the soup to the consistency you prefer for seasoning it to taste with salt, black pepper, and lemon juice. Drizzle additional olive oil on top and then serve.

Wow! This zucchini-basil soup sounds amazing. Have you ever had it? What did you think of it? Share your thoughts in the comment section below!

Article Source: Serious Eats