Zucchini Basil Soup

A great summer soup taking advantage of the abundance of summer squash.

Prep time: 15 minutes
Cooking time: 40 minutes
Serves 4-6

Ingredients

1/4 cup California olive oil

1 large onion diced

2 celery stalks and leaves coursed chopped 

4 garlic cloves pealed

5 pounds zucchini unpeeled and diced to 1-inch cubes

Salt and pepper

6 cups water, chicken, or veggie stock

1 cup chopped basil leaves, lightly packed

1 small Fuji apples grated (except core and stem)

1/4 cup freshly grated parmesan cheese

8 oz whole milk grass fed yogurt or Greek style, unflavored*

Directions

1. In a large stock pot, add olive oil, onions, celery, and garlic and 1 teaspoon kosher salt and ½ teaspoon black pepper

2. Sauté over medium-low heat until translucent but not browned

3. Add zucchini and sauté until zucchini is tender

4. Add water/veggie/chicken stock, basil, apple, and bring to boil and simmer uncovered until the zucchini is very tender, 30 minutes

5. Blend using a food processor, immersion blender or blender. Return to pot and bring to simmer

6. Add water to desired consistency

7.  Remove from heat, whisk in grated Parmesan and yogurt.

8.  Check for seasoning, serve

Make it your own

Garnish with fresh basil leaves

Garnish with pumpkin seeds or to favorite nuts course chopped

Add 1/2 teaspoon ground nutmeg and sauté, step 2

Garnish with sour cream, step 8

Substitute coconut or a nut milk for the yogurt, step 7

Use 2-3 leeks, light green and white parts instead of the onion, step 1

Serve with sourdough croutons, step 8