Description
A light, flavorful vegetable soup using zucchini and fresh basil, served chilled or at room temperature with homemade garlic croutons.
Ingredients
Scale
- ⅔ cup sliced leeks (white and light green parts only)
- Extra-virgin olive oil, for drizzling
- 1 garlic clove, chopped
- 2 small zucchini, chopped
- a few strands of spiralized or julienned zucchini for garnish
- ¼ cup hemp seeds
- juice of ½ lemon, more to taste
- ½ tablespoon miso paste
- 1 cup water, more as needed for consistency
- ½ cup packed fresh basil
- sea salt and freshly ground black pepper
- 2 cups cubed sourdough bread (for croutons)
- ½ garlic clove, minced (for croutons)
- Extra-virgin olive oil, for drizzling (for croutons)
Instructions
- Slice the white and light green parts of the leek into rings. Rinse well, drain, and let dry.
- Heat a drizzle of olive oil in a small skillet over medium-low heat. Add the leeks and a pinch of salt. Cook until very soft, 5 to 8 minutes. Stir in the chopped garlic and cook for another 30 seconds. Remove from the heat.
- In a blender, combine the cooked leek mixture with the chopped zucchini, hemp seeds, lemon juice, miso, water, and a few grinds of pepper. Blend until smooth.
- Add the fresh basil and blend again until incorporated. Taste the soup and adjust seasonings, adding more lemon juice for brightness and salt to taste. Add more water if you want a thinner consistency.
- Preheat your oven to 350°F and line a baking sheet with parchment paper for the croutons.
- Toss the cubed sourdough bread with the minced garlic and a drizzle of olive oil on the baking sheet.
- Bake the croutons until crisp, about 8 minutes.
- Serve the soup at room temperature or lightly chilled. Top with the garlic croutons and an extra drizzle of olive oil. Garnish with spiralized zucchini strands.
Notes
- For the best flavor, cook the leeks until they are translucent and not bitter.
- Use fresh basil for the brightest flavor profile.
- Adjust the amount of water to control the final thickness of your soup.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Lunch
- Method: Blending
- Cuisine: Modern American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5
- Sodium: 450
- Fat: 18
- Saturated Fat: 2
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 7
- Protein: 12
- Cholesterol: 0
Keywords: zucchini basil soup, creamy zucchini soup, fresh basil soup, summer vegetable soup, easy gourmet soup, weeknight dinner ideas, healthy dinner ideas, simple dinner ideas