AuthorMeet P.CategoryBreak Fast Recipes, Vegetarian Stew RecipeDifficultyIntermediateHeat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent and fragrant, about 5 minutes.
Add the chopped courgettes to the pot. Sauté for another 5 minutes until the courgettes start to soften.
Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat to a simmer and cook for about 15 minutes, or until the courgettes are completely tender.
Remove the pot from the heat. Use an immersion blender to blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches.
Stir in the salt, black pepper, chopped basil, and lemon juice. Adjust seasoning to taste.
Ladle the soup into bowls, garnish with a swirl of fresh cream (if using) and a few fresh basil leaves. Serve hot and enjoy!
Ingredients
Directions
Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent and fragrant, about 5 minutes.
Add the chopped courgettes to the pot. Sauté for another 5 minutes until the courgettes start to soften.
Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat to a simmer and cook for about 15 minutes, or until the courgettes are completely tender.
Remove the pot from the heat. Use an immersion blender to blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches.
Stir in the salt, black pepper, chopped basil, and lemon juice. Adjust seasoning to taste.
Ladle the soup into bowls, garnish with a swirl of fresh cream (if using) and a few fresh basil leaves. Serve hot and enjoy!