Basil & Zucchini Soup

Here is a great recipe to bring the “healthy” back after holiday season indulgences! Light enough for a summer meal, but deliciously nourishing in winter too. Enjoy!

Both Thermomix Method & Conventional Method are included below.

(Makes about 1.5L)

2 cloves garlic, peeled (Conventional Method – finely chopped)
1 leek (white part only) or 1 onion, peeled & quartered (Conventional Method – sliced)
20g (1 tbsp) butter
20g (1 tbsp) extra virgin olive oil
1 kg small green zucchini, chopped into 1.5cm pieces
750ml chicken or vegetable stock
1/3 cup basil leaves
Fresh lime or lemon juice, to taste
Salt & Pepper, to taste
Greek yoghurt or Sour Cream, to serve
Fresh basil, chopped, to garnish

THERMOMIX METHOD

1. Add garlic & chop 2 sec | SP7.
2. Add leek or onion and chop 2 sec | SP 5.
3. Add butter & oil and sautee 6 min | Varoma | SP 1 | Reverse.
4. Add chopped zucchini and stock and cook 25 min | 100C | SP1, or until zucchini is just tender.
5. Strain out half of the stock and reserve. Add basil to bowl and puree, holding MC in place, by slowly increasing speed up to SP9, until smooth.
6. Add as much of the reserved stock as you like to achieve your desired texture.
7. Season to taste with salt & pepper and juice and stir 10 sec | SP4 to combine.
8. Serve in bowls with dollops of yoghurt or sour cream and freshly chopped basil to garnish.

CONVENTIONAL METHOD

1. Heat butter & olive oil in a large saucepan, add leek or onion and garlic, and sautee until tender.
2. Add zucchini and stir to coat. Continue to sautee for about 4 minutes.
3. Add stock and bring to the boil. Reduce heat and simmer until zucchini is just tender, about 12 minutes.
4. Stir in basil, then strain out about half of the stock and reserve.
5. Purée in a blender or with a stick-blender until smooth. Add any additional reserved stock to achieve your desired texture.
6. Season to taste, with salt & pepper and stir through juice.
7. Serve in bowls with dollops of yoghurt or sour cream and freshly chopped basil to garnish.