Appetizers / Soups / Salads

Zucchini-basil soup takes several minutes to prepare.

Zucchini-basil soup takes several minutes to cook.

Zucchini-basil soup makes 4 servings.

The ingredients for Zucchini-basil soup are:

2 pounds zucchini, trimmed and cut crosswise into thirds
3/4 cup chopped onion
2 garlic cloves, chopped
1/4 cup olive oil
4 cups water, divided
1/3 cup packed basil leaves

Here is how you make Zucchini-basil soup:

Preparation1. Julienne skin (only) from half of zucchini with slicer; toss with 1/2 teaspoon salt and drain in a sieve until wilted, at least 20 minutes. Coarsely chop remaining zucchini.2. Cook onion and garlic in oil in a 3- to 4-quarts heavy saucepan over medium-low heat, stirring occasionally, until softened, about 5 minutes. 3. Add chopped zucchini and 1 teaspoon salt and cook, stirring occasionally, 5 minutes. 4. Add 3 cups water and simmer, partially covered, until tender, about 15 minutes. 5. Purée soup with basil in 2 batches in a blender (use caution when blending hot liquids).6. Bring remaining cup water to a boil in a small saucepan and blanch julienned zucchini 1 minute. 7. Drain in a sieve set over a bowl (use liquid to thin soup if necessary). 8. Season soup with salt and pepper. 9. Serve in shallow bowls with julienned zucchini mounded on top.Number of Servings: 4Recipe submitted by SparkPeople user PAMELASUZANNE.

The nutritional information for Zucchini-basil soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 169.3

• Total Fat: 13.7 g
• Cholesterol: 0.0 mg
• Sodium: 8.0 mg
• Total Carbs: 12.0 g
• Dietary Fiber: 3.7 g
• Protein: 1.9 g