Zucchini Soup with Basil Pesto

I probably should have posted this recipe earlier to make use of all that extra zucchini you get from your gardens! Oh well, you can use it next year! This simple soup freezes well, is thick, hearty, and healthy.

Serves 6 as main course
In soup pot cook for 7minutes:

2 TBS olive oil
2 large cloves garlic, minced
1 large onion, finely chopped
4-6 zucchini, sliced
2 medium potatoes, peeled and diced
4 cups chicken broth (can always add more if soup to thick for your liking)
3/4 tsp salt
ground pepper
-Bring soup to simmer for 20 minutes until potatoes tender. Blend the soup to desired consistency and return to soup pot. Add 1/3 c. basil pesto (and additional broth if desired).
-Garnish with pecorino romano or Parmesan cheese or a small dollop of pesto.
-KETOGENIC version:  Substitute cauliflower for potatoes.

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