Zucchini Soup

This is a lovely light soup for the summer that we enjoyed for lunch.

Serving Size: 4

Ingredients:

• 4-5 cups zucchini, finely grated
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 4-5 tablespoons tomato paste
• 2 cups water
• 1/2 bunch basil, leaves picked, washed and chopped
• salt and pepper to taste
• vegan Parmesan as garnish

Directions:

1. We grated the zucchini using the fine grater of the food processor.
2. Heat the oil in a soup pot
3. Add the minced garlic and saute to season the oil and soften the garlic.
4. Add the grated zucchini and stir. Cook about 3 minutes to evenly season the zucchini.
5. Add the water and the tomato paste and stir well.
6. Cook the soup for 8-10 minutes or until the zucchini is soft.
7. Season to taste with salt and pepper.
8. Serve garnished with vegan Parmesan and optionally a few fresh herb leaves.

Author: Chris Walker. This entry was posted on Saturday, August 18th, 2012 at 1:25 am. It is filed under Soups, Zucchini. You can follow any responses to this entry through the RSS 2.0 feed.

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