Zucchini-Basil Soup with Parmesan & Walnuts
Recipe type: Soup, Lunch, Dinner
Cuisine: American, Summer, Fall, Vegetarian, Could be Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 6
Simple, pureed soups lend themselves to creative garnishes. I went quick and easy here, with a few toasted walnuts and shards of parmesan, but enjoyed leftovers garnished with pesto-smeared crostini and oven-dried tomatoes.
  • 4 medium Zucchini, cut in ½ in. chunks
  • 1 Onion, diced
  • 1 medium Yukon Gold Potato, peeled and grated
  • 1 plump clove Garlic, minced
  • 4 c. Vegetable or Chicken Stock (homemade or low-sodium)
  • ½ c. Basil Leaves
  • Fresh Lemon Juice
  • Kosher Salt, Freshly Ground Black Pepper, Olive Oil
  • Toasted Walnuts
  • Parmesan
  1. Heat about 2 Tbsp. olive oil in a soup pot or Dutch oven over medium-high heat. Add the zucchini, onions, potato, and garlic to the pot. Stir to coat with the olive oil and season with about 1 tsp. salt. Sauté until the zucchini and onions start to color slightly. Add the stock, bring to a boil, then reduce to a simmer and simmer, partially covered, until the vegetables are tender, 20-25 minutes. Allow the soup to cool slightly.
  2. Add the basil leaves to the soup then puree, using an immersion blender or food processor. Taste. Season as needed with salt, black pepper, and 1-2 Tbsp. lemon juice. Reheat, if necessary.
  3. Ladle the soup into bowls. Using a vegetable peeler, make curls of parmesan to sprinkle to use as a garnish, along with a few crushed walnuts.
Recipe by strawberryplum at http://www.strawberryplum.com/zucchini-basil-soup-with-parmesan-walnuts/