I thought this was going to be a soup made simply to avoid wasting garden harvest, not a soup that turned out to be one of the most delicious ones I’ve ever made.
Needed for this recipe:
• 1 medium onion, chopped
• 2 cloves garlic, chopped
• ¼ cup Sunshine Coast Olive Oil Co. Robust Olive Oil
• 1 teaspoon of a mild smoked salt or fresh ground sea salt
• 5 cups zucchini, chopped
• 1/3 cup basil leaves, chopped
• 4 cups chicken broth
Place onion and garlic in pan and cover with olive oil. Heat to medium and sauté until the onions are transparent (about 5 minutes). Add salt, cook another minute. Add zucchini and basil, sauté another 5 minutes, stirring every 30 seconds or so. Add chicken broth and simmer 15 minutes, until all ingredients are soft. Let cool and pulse on low in a blender.