This was a very popular soup when I was running my PlantPot meal delivery service but for some reason it has taken me a long while to get around to uploading it here!. It was adapted from a recipe on Taste.com when I found myself with a glut of zucchinis and a beautiful bunch of basil. I adapted the recipe to a vegan version, removing the the cream and using some cashew cream instead. This is a lovely pretty green soup that makes a great weeknight dinner with bread and salad but can be tarted up to great effect with garnishing it with cashew cream, lemon zest, basil and chopped hazelnuts. Enjoy! 🙂
Zucchini Pesto Soup
Prep time
Cook time
Total time
Summery soup flavoured with basil, this can also be served chilled.
Author: Deb
Cuisine: Italian
Serves: 4
Ingredients
- 500g chopped zucchini
- 2 medium potatoes peeled and diced
- 3-4 cups vegetable stock (depends on size of potatoes and how thick you like it!)
- ½ cup basil leaves
- ⅓ cup cashew cream (soak 2 tablespoons of cashews in hot water to cover and blend)
- Sea salt & pepper
- Finely grated lemon rind
- Basil leaves, extra to garnish
Instructions
- Put the diced zucchini in a large saucepan with the potatoes and stock.
- Bring to the boil and simmer for 15 minutes or until the potatoes are fork-tender.
- Turn off the heat and add the basil leaves and cashew cream.
- Use a stick blender to blend until thick and creamy.
- Add the lemon zest and allow to sit for 10 minutes for flavours to meld.
- Ideally served and room temperature.
- Top with extra cashew cream, lemon zest and chopped basil leaves for a pretty presentation. 🙂