Light, tasty, aromatic - this is how the soup-puree from zucchini with basil is obtained. This soup is prepared in just 20 minutes. Just what you need for lunch in the heat of summer.
It is necessary
- - 700 g of young zucchini,
- - 250 g leeks,
- - 170 g basil stalk,
- - 55 g of basil (fresh leaves),
- - 3 cloves of garlic,
- - 5 tbsp. tablespoons of vegetable oil,
- - 1, 2 liters of water,
- - salt to taste,
- - a little lemon juice (optional),
- - some soft cheese (optional),
- - ground black pepper to taste.
Instructions
Step 1
Wash the zucchini (if you wish, you can remove the peel), cut into small cubes. Chop the leeks and celery stalks. Grate the garlic cloves or pass through a press.
Step 2
Pour 3-4 tablespoons of oil into a soup pot, add prepared onions and celery, salt, fry with stirring for five minutes. A blank for the soup can also be made in a pan, and then transferred to a saucepan (as it is more convenient for anyone).
Step 3
Put chopped cloves of garlic in a saucepan with onions and celery, while stirring, continue to simmer for 30 seconds. Then add the zucchini cubes and cook, stirring occasionally, for another minute. Season with fresh basil leaves, stir well (about 25-30 grams, leave the rest at the end of the soup).
Step 4
Pour 1, 2 L of water into a saucepan. After boiling, cover the pan with a lid and cook the soup over medium heat with occasional stirring for ten minutes (until the courgettes are soft).
Step 5
Remove vegetables from heat after 10 minutes. Use a blender to grind the contents of the saucepan to your preferred consistency. Then put the rest of the basil in the soup, salt and pepper to taste, add a spoonful of vegetable oil, a little lemon juice (optional) and beat again.
Step 6
Pour the finished soup into portioned bowls. Garnish the soup with any soft cheese cubes and basil if desired. Serve with sour cream.
