Empty My Fridge
Easy Zucchini-Basil Soup
Ingredients
- Extra virgin olive oil2 tbsp
- Leek · finely diced1
- Celery · finely diced3
- Salt
- Garlic · minced3 cloves
- Zucchini1 ½ lb
- Basil · roughly chopped2 cups
- Black pepper · ground
- Lemon
Instructions
- Heat the olive oil in a large saucepan over medium heat until shimmering. Add the leek and celery, season with salt, and cook, stirring, until softened but not browned, about 5 minutes. If the pan looks dry, add a small splash of oil.
- Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the zucchini and cook, stirring, for 1 minute. Add half the basil, stir, then add the water.
- Bring to a simmer and cook, stirring occasionally, until the zucchini is tender but still bright green, about 10 minutes.
- Add the remaining basil and blend until as smooth or rough as you like, using an immersion blender or countertop blender. Season to taste with salt, black pepper and lemon juice, and serve.
Summarized from J. Kenji López-Alt's video. Watch it for the details.
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