Zucchini and Thai Basil Soup
Thai basil is a favorite of mine; the sweet and spicy, and almost licorice-like, flavor brings back memories of one of my first dates with Tom. He took me to one of his favorite restaurants, Kinhdo, and it was the first time I’ve ever had Thai basil. The restaurant has since closed down, and I have yet to find another that compares.
This is the first year I have grown Thai basil myself, and I’ve been trying to find different ways to use it.
Usually, this Zucchini Soup recipe calls for Italian basil, but I decided to try it with my Thai basil. It added a light spice to the soup while staying light and refreshing.
Zucchini and Thai Basil Soup
Serves 2-3
Ingredients
1 tbsp olive oil
2 cloves garlic, minced
1 leek, chopped
32 oz vegetable stock
2 medium zucchini, cubed
salt and pepper to taste
10-12 Thai basil leaves ( more for garnish, optional)
squeeze of lemon
Instructions
In a stock pot over medium heat, heat olive oil, garlic, and leek for 2-4 minutes, until leeks begin to soften. Add vegetable stock, zucchini, salt, and pepper. Bring to boil and simmer 8-10 minutes, or until the zucchini is soft.
Remove from heat and add Thai basil and a squeeze of lemon juice.
Using an immersion blender, blend the soup until smooth.
Ladle into soup bowls and add desired garnish. Serve with a crunchy bread like a baguette.
I love this soup on a rainy, summer evening, and could eat the whole pot myself.
