Easy, Summery Zucchini-Basil Soup Recipe
INGREDIENTS:
• 2 tablespoons (30ml) extra-virgin olive oil, plus more as needed and to serve
• 1 large leek, finely diced (about 8 ounces; 225 g)
• medium medium ribs celery, finely diced (about ounces; ounces; g)
• Kosher salt
• 3 medium cloves garlic, minced (about 3/4 ounce; 25g)
• 11/2 pounds (700 g) zucchini, split lengthwise and cut into 1/2-inch disks (see note)
• 2 cups packed fresh basil leaves, roughly chopped (about 2 ounces; 55g), divided
• 5 cups (1.2L) water
• Freshly ground black pepper
• Fresh juice from 1 lemon, to taste
INSTRUCTIONS:
Heat olive oil in a large saucepan or saucier over medium heat until simmering. Add leek and celery.
Season with salt and cook, stirring, until vegetables are softened but not browned, about 5 minutes.
If the pan starts to look dry at any point, add a small splash of olive oil. Add garlic and cook, stirring,
until fragrant, about 30 seconds.
Add zucchini and cook, stirring, for 1 minute. Add half of the basil, stir to combine, and add water.
Bring to a simmer and cook, stirring occasionally, until zucchini is tender but still bright green, about 10
minutes. Add remaining half of basil and blend soup using a handheld immersion blender or a countertop blender until it is as rough or as smooth as you like it. Season to taste with salt, black pepper, and lemon juice and serve, drizzling with additional olive oil at the table.
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