Easy Zucchini-Basil Soup

Ingredients

• 3 tablespoons Extra Virgin Olive Oil (2 tbsp for sautéing, 1 tbsp for drizzling at serving)
• 1 Leek (White and light green parts only, diced)
• 2 stalks Celery Stalks (Ribs, diced)
• to taste Kosher Salt (Helps draw out moisture from vegetables)
• 3 cloves Garlic (Minced)
• 1.5 pounds Zucchini (Small, dense zucchini, sliced into half‑rounds)
• 1 cup Fresh Basil (Hand‑packed, chopped; divided into two 1/2‑cup batches)
• 5 cups Water (Room‑temperature)
• to taste Black Pepper (Freshly ground)
• 2 tablespoons Lemon Juice (Freshly squeezed)

Instructions

1. Heat Oil

   Add 2 tablespoons of extra‑virgin olive oil to the pan and heat over medium heat until shimmering. Swirl to coat the bottom.

   Time: PT1M

   Temperature: medium

2. Sauté Leek and Celery

   Add the diced leek and celery ribs. Stir and season with a pinch of salt. Cook, stirring frequently, adding a splash of oil if the pan dries, until very soft but not browned.

   Time: PT4M

   Temperature: medium

3. Add Garlic

   Stir in the minced garlic and cook for about 30 seconds, just until fragrant.

   Time: PT30S

   Temperature: medium

4. Add Zucchini and First Basil

   Add the sliced zucchini and half of the chopped basil. Cook, stirring, for 2 minutes, scraping the sides of the pan as needed.

   Time: PT2M

   Temperature: medium

5. Add Water and Bring to Simmer

   Pour in 5 cups of water, increase heat to medium‑high, and bring the mixture to a gentle simmer.

   Time: PT2M

   Temperature: medium-high

6. Simmer Zucchini

   Reduce heat to maintain a low simmer and cook until the zucchini is tender but still bright green, about 10 minutes.

   Time: PT10M

   Temperature: medium

7. Add Second Basil and Blend

   Stir in the remaining basil, then blend the soup directly in the pot with an immersion blender. Pulse on low speed to break up large pieces, then finish on high until smooth or desired texture.

   Time: PT2M

8. Season and Finish

   Season with salt, freshly ground black pepper, and 2 tablespoons lemon juice. Drizzle the remaining 1 tablespoon olive oil over the top.

   Time: PT1M

9. Serve

   Ladle the soup into bowls, garnish with a few fresh basil leaves and an extra drizzle of olive oil if desired.

   Time: PT30S

Nutrition Facts

Calories

140

Protein

4 g

Carbohydrates

15 g

Fat

10.5 g

Fiber

4.5 g