I love soup. I have to say this is one of my favorite soup recipes ever. On top of that it’s very easy to make. I got this recipe from Epicurious which has some great vegan recipes!

I served this with hot fresh Italian bread slices on the side, and it made a hearty meal. My wife and I used chop sticks for the zucchini shreds, and a chinese soup spoon for the broth. Dipping the julienned of zucchini in the tasty broth was so good. Enjoy!

Equipment

• An adjustable-blade slicer fitted with 1/8-inch julienne attachment

Ingredients

• 2 pounds zucchini, trimmed and cut crosswise into thirds
• 3/4 cup chopped onion
• 2 garlic cloves, chopped
• 1/4 cup olive oil
• 4 cups water, divided
• 1/3 cup packed basil leaves

Directions

• Julienne skin (only) from half of zucchini with slicer; toss with 1/2 teaspoon salt and drain in a sieve until wilted, at least 20 minutes.
• Coarsely chop remaining zucchini.
• Cook onion and garlic in oil in a 3- to 4-quarts heavy saucepan over medium-low heat, stirring occasionally, until softened, about 5 minutes.
• Add chopped zucchini and 1 teaspoon salt and cook, stirring occasionally, 5 minutes.
• Add 3 cups water and simmer, partially covered, until tender, about 15 minutes.
• Puree soup with basil in 2 batches in a blender (use caution when blending hot liquids).
• Bring remaining cup water to a boil in a small saucepan and blanch julienned zucchini 1 minute.
• Drain in a sieve set over a bowl (use liquid to thin soup if necessary).
• Season soup with salt and pepper.
• Serve in shallow bowls with julienned zucchini mounded on top.

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