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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Zucchini, Potatoes, Onions & Basil. Chicken stock can be used for a non-vegetarian version. Ingredients:
1 tbsp olive oil |
1 large onion, sliced |
5 cups vegetable broth |
2 large potatoes, chopped |
5 med zucchini, chopped |
5 tbsp fresh basil, chopped |
1/4 tsp salt |
1/4 tsp pepper |
Directions:
1. Heat a large saucepan over med-high heat. Swirl in oil then add onion. Cook until softened. Add broth & potato. Bring to a boil. Reduce heat and simmer until potato is tender, about 8 minutes.
2. Add the zucchini and return to a boil, simmer until tender, about 5 minutes. Do not overcook, it will dull the soup's color. Remove from heat and cool slightly.
3. Puree in batches in a food processor or with an immersion blender. Add basil after blended. Season with salt & pepper and serve.
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