Kitchen appliances and utensils: an electric oven, a pan with a thick bottom, a wooden or silicone spatula, a blender, a kitchen scale and other measuring accessories, a cutting board, a sharp knife, a coarse grater, paper towels.
Ingredients
Components | proportions |
zucchini | 700 g |
leek | 230 g |
celery stalks | 170 g |
fresh green basil leaves | 50 g |
garlic | 3 cloves |
feta cheese | 100 g |
olive oil | 80-100 ml |
bottled water | 1.2 l |
table or sea salt | optional |
ground black pepper | optional |
lemon | 1 PC. |
Step cooking
Prepare the products
- First, thoroughly rinse 700 g of young zucchini, and then wipe them dry with paper towels. Remove the top and tail, and then cut the vegetables into small cubes.
- 170 g celery stalks are first cut lengthwise into thin strips, and then finely chopped across them.
- Leek weighing about 230 g is cut into thin rings.
- Three cloves of garlic are peeled, then crushed with a knife blade and chopped very finely.
Cook the soup puree
- Pour 60 ml of olive oil into a pan with a thick bottom.
- Once the oil has warmed up well, pour the chopped leek on top of it.
- Fry the vegetable over medium heat for 1 minute, and then add chopped celery to it.
- Pour salt and ground black pepper there, focusing on your own taste. Fry the components for 5 minutes, periodically stirring the mass so that the vegetables do not burn. Add garlic and continue frying for another 30 seconds.
- We spread the same sliced zucchini and 25 g of fresh leaves of green basil, which were previously washed with cold water and dried on paper towels.
- Stir the ingredients thoroughly, and then pour 1.2 liters of bottled water to them. Bring the liquid to a boil, then reduce the heat to a minimum and boil the soup under the lid for 10 minutes.
- After the specified time, we try the broth and add the missing amount of salt and ground black pepper. Lightly cool the soup, and then grind it with a hand blender to a puree state.
- Add another 25 g of fresh basil leaves to the cooked delicacy, having previously torn them by hand into pieces of medium size.
- Pour 20 ml of olive oil and the filtered juice of one lemon there. We grind everything again with a blender until a homogeneous consistency is obtained.
- Pour the soup into plates, then add a small amount of olive oil and grated feta cheese to each serving.
Video recipe
The video provided will help you quickly understand how to make a delicious and satisfying soup soup from zucchini with your own hands according to the above recipe.