Zucchini and Basil Soup

zucchini basil soupA quick, fresh tasting soup that’s as nourishing and soothing as Autumn.

For 4 Serves

Using a wide pan gently saute 1 onion in some oil and butter until soft and translucent.

crushed garlic
sliced fresh chilli (optional)
6 sliced zucchini (use small ones)
1 diced kumara
Turn up the heat and saute until the zucchini picks up a bit of colour.

3cups of chicken or vegetable stock
1 teaspoon of honey
1 Tablespoon lemon juice

Bring to the boil and simmer for 15 minutes.

Stir in 1 packed cup of fresh basil and bring back to boil. Remove from the heat and whizz till it’s how you like it. Taste for seasoning.

Serve sprinkled with toasted seeds and chilli flakes.

This soup freezes well, and turns excessive amounts of zukes into a pleasure.



  1. Joan Reader says

    I made the zucchini& Basil soup ar the weekend, it was absolutely deliciousbenjoyed by all. I added 1/2 teaspoon of nutmeg because I felt it would add to the flavour & it did. Many thanks for an excellent & easy to make recipe.
    Joan Reader

    • Hi Joan

      Thanks so much for your note, and recipe tip! I wouldn’t have thought of adding nutmeg.
      I’m glad you love this soup as much as I do.

      Happy days

  2. OMG this soup is brilliant – I used miso instead of vege stock in my second batch and it was great! I also used the larger zucchini which were hidden under the leaves of the zucchini plant and that was the tastiest way of using them up!! (except for tempura zucchini slices which are pretty up there!!)
    take care