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Basil Lemon Zucchini Soup

This recipe cures my zucchini remorse when I forget to use it. The lemon and basil give this soup an amazing kick. Refreshing, tangy, and smooth. Can be topped with avocado or soaked with bread.

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Servings: 4

Prep Time: 00:10

Cook Time: 00:20

Main Ingredients

3 tablespoons olive oil

6 - 7 cloves of garlic, roughly chopped

1 medium white onion, finely chopped

4 - 6 medium zucchini, cut into cubes

4 cups chicken or vegetable broth

1 teaspoon salt

1 zest of lemon

1 cup fresh basil, roughly chopped

2 - 4 fresh basil leaves, roughly chopped

1 - 2 teaspoons pot d'huile olive oil

fresh pepper to taste

Preparation

1Heat the oil in in a heavy bottom pan and cook the garlic and onion over medium heat until soft and fragrant, about 5 minutes.

2Stir in the zucchini and cook for about 4 minutes longer.

3Add broth and salt, stir to combine, and bring to a boil. Cover and reduce heat to gentle simmer until zucchini is tender. You can test this by mashing a zucchini piece against the side of the pan.

4Remove from heat and pour one half of the soup into a blender, add the basil and lemon zest. Blend until it has a smooth consistency, be sure not to over blend.

5Pour into large bowl and blend the second half until smooth. Reunite the soup halves, add the lemon juice, stir together.

6Serve with fresh basil, ground pepper, and Pot D'Huile's cannabis-infused olive oil. I recommend adding it last to keep its flavors whole.

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