Description
A warm and comforting soup featuring the mild and slightly sweet flavor of zucchini combined with fragrant basil. This recipe creates a smooth and creamy texture without being heavy, making it perfect for a light meal or starter. The natural sweetness of the zucchini is enhanced by fresh herbs, resulting in a vibrant and fresh taste that highlights the simplicity of the ingredients. Ideal for any season, this soup can be served hot or chilled and offers a healthy, delicious way to enjoy fresh vegetables.
Ingredients
From 2/3 cup sliced leeks (the tender white and light green parts only)
Extra-virgin olive oil, for drizzling
1 garlic clove, chopped
2 small zucchini, chopped plus a few strands of spiralized or julienned zucchini for garnish
1/4 cup hemp seeds
juice of 1/2 lemon, more to taste
1/2 tablespoon miso paste
1 cup water, more as needed for consistency
1/2 cup packed fresh basil
sea salt and freshly ground black pepper
For the garlic croutons:
2 cups cubed sourdough bread
1/2 garlic clove, minced
Extra-virgin olive oil, for drizzling
Instructions
Slice the white and light green parts of the leek into rings. Rinse thoroughly, drain, and pat dry.
Heat a drizzle of olive oil in a small skillet over medium-low heat.
Add the leeks and a pinch of salt, cooking until very soft, about 5 to 8 minutes.
The leeks should be slightly translucent and free of bitterness.
Stir in the chopped garlic and cook for another 30 seconds.
Remove from heat.
In a blender, combine the cooked leek mixture with the chopped zucchini, hemp seeds, lemon juice, miso paste, water, and a few grinds of black pepper.
Blend until smooth.
Add the fresh basil and blend again until fully incorporated.
Taste and adjust seasoning, adding more lemon juice for brightness and salt as needed.
Add additional water to reach your preferred consistency.
To prepare the garlic croutons, preheat the oven to 350°F and line a baking sheet with parchment paper.
Toss the sourdough bread cubes with the minced garlic and a drizzle of olive oil on the baking sheet.
Bake until crisp, about 8 minutes.
Serve the soup at room temperature or lightly chilled, garnished with the spiralized or julienned zucchini strands, the garlic croutons, and an extra drizzle of olive oil.
Notes
Avoid overcooking to keep vibrant color
Use fresh basil for best aroma
Blend soup until smooth for creamy texture
Serve warm and garnish with toasted bread for extra flavor
- Prep Time: 20
- Cook Time: 13