Zucchini Basil Soup (Rachel Joy)

Amazing! Creamy! Yummy! That is what I wrote when I first found this recipe in 2013 when I had an abundance of zucchini, and I return to it often. Adapted from Shelley Wiseman's recipe at epicurious.com. Easy, forgiving, delicious. It's good hot or cold.

Your Recipe

• 1 onion, chopped
• 2-3 garlic cloves
• 2-3 T olive oil
• 1 large zucchini (2 medium, 3 small), cut up into chunks.
• 3-4 c water or broth
• 1/3 c. (a large handful or two) fresh basil leaves. Alternatively, experiment with other fresh herbs like mint, or dill if you like. Don't use dried herbs.
• Salt & pepper

1) Heat oil in pan (use a pot large enough to hold the zucchini and water; I like a wok style sauce pan, a soup pot is fine). Add onion and garlic, and sauté for about 5 minutes.

2) Add zucchini and another tablespoon of oil if needed, and sauté another 5 minutes.

3) Add 3-4 cups of water or broth to cover zucchini, 1 teaspoon salt if using water, and simmer until tender, 15-20 minutes. Stir occasionally and add water as needed to keep vegetables covered.

4) Remove from heat, add basil, and puree until smooth. (Stick/immersion blender is easiest; be careful of the hot soup and puree in batches if you use a regular blender).

5) Add salt and pepper to taste.

6) Optionally, garnish with a drizzle of heavy cream, sunflower seeds, croutons, and/or basil leaves.