Recipe & Photo By: Colleen Johnson
This soup makes use of the glut of fresh zucchini around this time of year. This usually dull vegetable gets a boost of flavour from loads of fresh basil.
- 1 onion, chopped
- 1/2 tsp. salt
- 1 tbsp. canola oil
- 2 cloves garlic, sliced
- 4 cups zucchini, chopped
- 4 cups chicken stock
- 1 cup loosely packed fresh basil leaves, chopped
- 1 cup milk
Sauté the onion with the canola oil and salt on medium heat for 5-7 minutes, or until the onions are translucent. Add the garlic and sauté for an additional minute. Add the zucchini and chicken stock and simmer for 20 minutes, or until the vegetables have softened. Next, add the basil leaves and use an immersion blender to purée the soup until smooth. Stir in the milk and gently heat the soup through. Adjust the seasoning of the soup, adding salt and pepper to taste. Serve the soup piping hot or chill it and serve cold.
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