Basil Zucchini Soup

AuthorHempFork
RatingDifficultyBeginner

Our basil zucchini soup with hemp hearts is a wonderful recipe that utilizes the summer's most generous squash: zucchini. The zucchini goes well with basil, yellow onion, hemp hearts, and chili powder for some spice. Best served with thick bread slices, or dinner rolls, and fresh sliced tomatoes for a simple yet delicious lunch or dinner. This soup recipe is nutritious and affordable and it tastes pretty darn good as well.

Zucchini is a great source of Vitamins A and C as well as sodium, potassium, and protein, when hemp is added to the dish the nutritional value is abundant.

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Basil Zucchini Soup

Basil Zucchini Soup Recipe

 ¾ cup sliced leeks (using only the tender white and light green parts)
 ½ lemon juiced, more or less to taste
 1 clove of garlic (chopped)
 1 Extra-virgin olive oil for drizzling purposes
 2 small zucchini, chopped
 ½ tbsp miso paste
 1 cup water, more or less as needed for optimal consistency
 ½ cup fresh basil, packed tightly
 sea salt to taste
 freshly ground black pepper to taste
Garlic Croutons
 2 cups cubed sourdough bread
 ½ garlic clove, minced

Basil Zucchini Soup with Hemp Hearts Directions

1

Slice the white and light green parts of the leek into rings. Rinse, drain, and set aside to air dry.

2

Heat a drizzle of virgin olive oil in a skillet over medium-low heat. Add the leeks and a pinch of sea salt and cook until soft, approximately 5 to 8 minutes. Taste one, the leeks should be a bit translucent and should not have a bitter taste. Stir in the garlic and cook for another 30 seconds. Remove from the heat.

3

In a blender or food processor, combine the leeks with the zucchini, hemp hearts, freshly squeezed lemon juice, miso, water, and a few grinds of pepper and blend until smooth. Add the basil and blend again. Taste and adjust seasonings, adding more lemon for brightness and salt to taste. Add more water if you prefer a thinner consistency.

Garlic Croutons
4

Preheat the oven to 350°F and line a baking sheet with parchment paper. On the baking sheet, toss the croutons with the garlic and a drizzle of olive oil.

5

Bake until crisp, which should take approximately 8 minutes.

6

Serve the soup at room temperature, or lightly chilled, with the garlic croutons and a drizzle of olive oil.

 

Ingredients

 ¾ cup sliced leeks (using only the tender white and light green parts)
 ½ lemon juiced, more or less to taste
 1 clove of garlic (chopped)
 1 Extra-virgin olive oil for drizzling purposes
 2 small zucchini, chopped
 ½ tbsp miso paste
 1 cup water, more or less as needed for optimal consistency
 ½ cup fresh basil, packed tightly
 sea salt to taste
 freshly ground black pepper to taste
Garlic Croutons
 2 cups cubed sourdough bread
 ½ garlic clove, minced

Directions

1

Slice the white and light green parts of the leek into rings. Rinse, drain, and set aside to air dry.

2

Heat a drizzle of virgin olive oil in a skillet over medium-low heat. Add the leeks and a pinch of sea salt and cook until soft, approximately 5 to 8 minutes. Taste one, the leeks should be a bit translucent and should not have a bitter taste. Stir in the garlic and cook for another 30 seconds. Remove from the heat.

3

In a blender or food processor, combine the leeks with the zucchini, hemp hearts, freshly squeezed lemon juice, miso, water, and a few grinds of pepper and blend until smooth. Add the basil and blend again. Taste and adjust seasonings, adding more lemon for brightness and salt to taste. Add more water if you prefer a thinner consistency.

Garlic Croutons
4

Preheat the oven to 350°F and line a baking sheet with parchment paper. On the baking sheet, toss the croutons with the garlic and a drizzle of olive oil.

5

Bake until crisp, which should take approximately 8 minutes.

6

Serve the soup at room temperature, or lightly chilled, with the garlic croutons and a drizzle of olive oil.

Basil Zucchini Soup

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