Ina's Zucchini Basil Soup Recipe

3 Spring Ayurveda


I get so excited and happy when I try a new recipe and it turns out to be more delicious than I imagined; I get even more joy when others agree! I came across this recipe by Ina Garten while looking for a new vegetable-based soup and made it without high expectations. Both my husband and I immediately fell in love with this zucchini basil soup and thoroughly enjoyed it! We ate it for 2 meals and then froze another batch (without the cheese or Greek yogurt) to enjoy for a third meal. It froze well and was just as delicious when we ate it a few weeks later. I hope you get a chance to try this soup and that it gets you excited for garden fresh zucchini this summer! It’s one of those dishes that I could see enjoying all seasons...warming in the colder months yet fresh and bright enough for warmer temps.

INGREDIENTS:
- 1/4-cup olive oil
- 1 large onion, chopped
- 2 Tbsp. minced garlic (about 6 cloves)
- 3 pounds unpeeled zucchini, chopped in 3/4 inch chunks
- 1/2 tsp. ground nutmeg
- 1/8 tsp. crushed red pepper flakes
- 1 tsp. sea salt
- 1 tsp. freshly ground black pepper
- 1 cup dry white wine
- 4 cups low sodium organic chicken broth
- 1 cup fresh basil, chopped
- 1/2-cup plain Greek yogurt
- 1/2 cup freshly grated Parmesan cheese

PREPARATION:
1. Heat the oil in a large pot and add onions. Stir for a few minutes until they are translucent but not brown, and then stir in the garlic for one minute.
2. Add the zucchini, nutmeg, red pepper flakes, salt & pepper, and stir for another 10 minutes until the zucchini becomes soft around the edges.
3. Add the wine, chicken broth, basil, and bring to a boil. Cover and simmer for 30 minutes, stirring occasionally. 
4. Blend soup using a blender (in batches) or immersion blender until just blended...not fully pureed. Be careful to not fill blender too high and be aware of hot steam...hold the top on tight with a towel!
5. Place soup back in your pot (simmer again if it has cooled a lot, but then turn it off), stir in the Greek yogurt and most of the Parmesan cheese. Sprinkle with additional Parmesan cheese and/or black pepper to taste.

If you are looking for more delicious and healthy recipes, you may be interested in joining my 5-Day Spring Renewal Cleanse! Learn more HERE!

Well Wishes,
Christy


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