green, fresh and fragrant zucchini and basil soup | Food


  • 2 teaspoons. spoon of olive oil;
  • 2 small onions, cut into small cubes;
  • 800 g – 1 kg zucchini, cut into 5 mm thick slices;
  • 1 l of vegetable or chicken broth;
  • salt, to taste;
  • freshly ground black pepper;
  • a large handful of basil leaves;
  • whipped cream, natural yogurt or a little crumbled feta – whichever you like.


1. Heat oil in a heavy pan on medium heat, add onions and fry until soft and translucent, but do not brown.

2. Add the zucchini slices to the pot, fry for a few seconds, then pour the broth, add salt and pepper to taste. Reduce the heat, cover the pan and cook for 10 minutes until the courgettes are soft.

3. Strain and let the soup rest for about 20 minutes. “rest”. Then add the basil – you don’t need to cook it, this way we will keep the purest color and strong aroma.

4. Using an electric immersion blender (blender), puree the soup until it has a creamy consistency. If you want it a little warmer, you can heat it, but don’t boil it. And you can cool it at room temperature and then cool completely in the refrigerator.

5. Serve with unsweetened whipped cream, sour cream or crumbled feta – whatever, choose according to your preference.

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