Saturday,23 February, 2019
Current issue | Issue 1373, (14 - 20 December 2017)
Saturday,23 February, 2019
Issue 1373, (14 - 20 December 2017)

Ahram Weekly

Vegetarian zucchini basil soup

Vegetarian zucchini basil soup
Vegetarian zucchini basil soup

Serves 4-6


6 cups zucchini (diced)

1 cup chopped onion

4 garlic cloves (peeled, thinly sliced)

1/2 cup basil leaves (torn)

1 litre stock

Salt + pepper

Extra virgin olive oil


Heat a large cooking pan on high.  Add oil and lower heat to medium.  Add onion and garlic to sauté.  Stir in zucchini to combine for a few moments; when onion is translucent.  Add half the basil leaves quantity.  Stir until fragrant; keeping onion as translucent.  Season with salt and pepper.  Add stock.  Bring to a boil then cover and simmer over low heat, to cook, until zucchini is tender enough to be mashed.  Remove away from heat and add remaining quantity of basil.  Allow to slightly cool off.  Blend in an electric blender to reach a smooth texture; adding more or less stock; according to the consistency preferred.  Bring back to the boil then serve; either plain or with croutons on top.  

N.B.:  For the non fasting; you can add cream just before serving and some grated cheese on top; if desired.

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