Recipe: Zippy Zucchini Soup
We are in peak zucchini season right now, which means they are cheap to buy and tasting their best. I make this soup a lot for a quick lunch when I have too many zucchinis on my hands. It is cheap, cheerful and is easily made with things that are most likely already in the kitchen cupboard!
Ingredients:
– 2 diced potatoes
– 3 cloves garlic, chopped
– 3 small/medium sized zucchinis
– A handful or more of fresh basil
– Vegetable stock
– 1 cup of defrosted peas
Optional toppings:
– Plain yoghurt
– Zest and juice from half a lemon
– Parmesan
Method:
Slowly brown the garlic on a low-medium heat with a dash of oil in a medium sized soup pot.
Add in the diced potato and enough water and stock so that potatoes are just covered by the liquid.
Once the potatoes are soft add zucchini to the pot and cook through.
When the zucchini is done, remove pot from heat and leave to cool just a little.
Add in the defrosted peas and basil.
Blitz it up.
Check the consistency, if you like a thinner soup – try adding some more stock and blitz again.
At this point, I check on the flavour and incrementally add more basil to reach desired intensity. Time to season with salt and pepper to your tastes. Lemon zest works a treat in this dish. I wait until serving to add zest to taste.
Tips:
Serve with a giant dollop of fresh yoghurt and a squeeze of lemon!
Some people like to scoop the centre out of the zucchini, but I don’t bother – I have never noticed a difference in flavour either way.
Dried chilli flakes or chilli oil also work an absolute treat as a garnish.
You can really put as much of each ingredient as you desire. There is no right or wrong with this recipe!
