Zucchini and basil soup

Name: Zucchini and basil soup
Ingredients: 2000 ml water; 2 medium carrots (150 g); 3 small parsley roots (180 g); 15 g parsley stems and leaves; 1 teaspoon salt; 1 medium onion (150 g); 1 yellow zucchini (300 g); 2 medium tomatoes (250 g); 10 g fresh basil; 100 ml tomato purée; 1/2 small hot pepper (5 g); 5 g basil leaves for serving

Soups - Zucchini and basil soup by Fabia K. - Recipia

Yellow zucchini is the less usual detail in zucchini and basil soup, a vegetable soup with root vegetables and tomatoes. The broth stays clear, with soft pieces of zucchini and fresh basil, while the hot pepper leaves it with a little heat. I save a few basil leaves for my bowl. Prep: 15 minutes. Cook: 27 minutes. Total time: 42 minutes. Serves: 4. About 95 kcal and 4 g protein per serving.

Ingredients

2000 ml water
2 medium carrots (150 g)
3 small parsley roots (180 g)
15 g parsley stems and leaves
1 teaspoon salt
1 medium onion (150 g)
1 yellow zucchini (300 g)
2 medium tomatoes (250 g)
10 g fresh basil
100 ml tomato purée
1/2 small hot pepper (5 g)
5 g basil leaves for serving

Preparation

1. Wash the vegetables. Peel the carrots and parsley roots, then slice the carrots and roots; chop the parsley stems and leaves. 2. Bring 2000 ml water to a boil in a pot. Add the carrots, roots, parsley stems and leaves, then 1 teaspoon of salt. Dice the onion and zucchini, add them and simmer the soup for 20 minutes, until the root vegetables are tender. 3. Chop the tomatoes and basil. Add the tomatoes and 10 g of basil to the pot and simmer for 5 minutes; the tomato pieces soften and color the broth. 4. Add the tomato purée and sliced hot pepper. Simmer for another 2 minutes, then serve the soup hot with the 5 g of basil leaves set aside.

Notes

It goes well with a slice of toast; like a clear vegetable soup, it stays chunky and isn't puréed. If you can't find yellow zucchini, use a green one of the same weight. Choose a firm zucchini with smooth skin; if it's very large, remove the seedy center before cutting it. Large pieces may need a few extra minutes, while small ones soften quickly. Ripe, juicy tomatoes meld easily into the broth; cut firm ones into small cubes. Keep the soup in a covered container in the fridge for up to 3 days.