Now here’s a delightful dish that utilizes presumably your early summer’s home garden or farmer’s market harvest – fresh vegetables and herbs are just the ticket for enjoying the season’s abundance.
- 1 pound of fresh zucchini, chopped
- 1 medium cooking onion, diced
- 5 cloves of garlic, minced
- 1/4 cup of olive oil
- 2 cups of chicken broth, can use vegetable
- 1/3 cup of basil, roughly chopped
- 1/2 cup of SoL Sunflower Beverage, Unsweetened
- Salt and pepper to taste
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 5 – 8
Dice a medium onion and mince 5 cloves of garlic. Heat olive oil in a large saucepan over medium heat. When the oil is hot, add the onions and garlic and sauté until the onions are translucent and the garlic is fragrant, about 5 minutes.
While the onions and garlic are cooking, chop the zucchini in half moons or slice thinly in your food processor. Add the zucchini to the pan and season liberally with salt and pepper. Sauté for a few minutes then add the two cups of broth, bring to a boil then reduce heat and simmer partly covered for 10 minutes, until the zucchini is tender. Turn off heat.
Add the roughly chopped basil and SoL to the soup. Using an immersion blender, or a counter top blender, puree the mixture to a smooth consistency. Return the soup to the heat and bring to temperature. Serve immediately.