Soup is most often associated with winter which makes perfect sense. Enjoying a comforting, soothing bowl of delicious soup is the perfect way to warm up and nourish your soul on a cold winter’s day. But that doesn’t mean soup has to only be consumed in winter, and there are plenty of exciting recipes that are perfect for spring or summer. This zucchini soup is a perfect balance of delicate, fresh vegetables with zingy, invigorating ingredients and pairs well with crusty bread. This recipe is vegan and serves 4.
Ingredients:
- 3 zucchinis
- 2 cups watercress
- 2 cups fresh basil
- 2 scallions
- 2 cloves garlic
- 1/2 a lemon
- 2 cups veg stock
- 1/2 tablespoon dried oregano
- 1/2 tablespoon dried parsley
- Salt and pepper, to taste
Instructions:
- Juice the lemon and remove any seeds.
- Chop the zucchini into discs. Slice the scallions up and mince the garlic.
- Heat some oil in a large pot and add the zucchini.
- Fry gently for 10 minutes and then add the scallions, garlic, orgenao, parsley, salt, and pepper.
- Fry for another 5-10 minutes and then add the watercress and basil.
- Stir through for a few minutes and then pour the veg stock in.
- Increase the heat and leave to simmer for 20 minutes.
- Remove from the heat and blitz using a stick blender.
- Return to the heat for a further 10 minutes before serving warm.
