This Zucchini Basil Soup is super delicious and healthy. And it is surprisingly easy to prepare. Just saute onions, garlic and zucchini, add water and spices, simmer and puree. This parve Zucchini Soup can be served warm or cold. We like to eat it warm for Friday night dinner and cold for Sabbath lunch, as my kids like to dunk their challah into the soup.
Prep Time: 5 minutes
Cook Time: 30 minutes
: 45 minutes
Total Time: 1 hour, 20 minutes
Yield: 10-12 servings
Ingredients:
- 3 Tbsp. oil
- 3 medium onion, chopped
- 5 garlic cloves, chopped
- 7 zucchini, sliced
- 1 cup fresh basil leaves
- 5-6 cups water
- 2-3 Tbsp. chicken soup powder (parve)
- salt, pepper and dried parsley to taste
Preparation:
1. In a soup pot, heat oil. Add chopped onion and garlic. Saute until the onion is transparent.
2. Add chopped zucchini. Saute until slightly softened.
3. Add basil, boiling water, soup mix and spices.
4. Cover partially. Simmer until the zucchini is soft enough to puree.
5. Use an immersion blender to puree the soup until smooth.
Note: If the soup is too thick for your taste, it can be thinned with water to desired consistency.
Serving Suggestion: Serve with croutons, soup nuts or fresh, crusty bread.
2. Add chopped zucchini. Saute until slightly softened.
3. Add basil, boiling water, soup mix and spices.
4. Cover partially. Simmer until the zucchini is soft enough to puree.
5. Use an immersion blender to puree the soup until smooth.
Note: If the soup is too thick for your taste, it can be thinned with water to desired consistency.
Serving Suggestion: Serve with croutons, soup nuts or fresh, crusty bread.
