The idea of growing vegetables used to really intimidate me. I could barely keep a houseplant alive.
Then with kids and a dog, fugetaboutit.
Being responsible for one more living organism would have sent me over the edge.
So, it surprised me when I found my love for gardening (if you can call it that, since I don’t do much) living in an apartment.
Thinking it would entertain the kids, we rented a raised bed in a tiny community garden and stuck a random smattering of pre-sprouted veggies from Home Depot in the soil.
A little water and organic fertilizer later, we were pulling torpedo-sized zucchinis from a dense jungle of leaves and vines.
I can’t tell you how insanely satisfying cooking from my own garden has been. Not to mention, the amount of money I’m saving on groceries.
Do you know how much an organic zucchini can cost?
Don't worry if your not growing your own, you can totally snag some affordable ones from your local Farmer's Market.
What I love most about this Zucchini Basil Soup is that it doesn’t need any vegetable broth. You simply use water and you still get a delicious pop of flavor.
It’s one of those soups you have to try. It’s fantastic!
Garden Zucchini Basil Soup
Ingrediants:
1/3 cup olive oil
2-3 garlic cloves minced
1 inch ginger root grated
1 medium or large onion chopped
7 cups roughly chopped zucchini with skin
1 tsp salt
3 cup water
handful of basil chopped
In a large pot place oil on medium-high heat. When hot, put in garlic and ginger and stir. Add onions, stirring until they are translucent. Next, add zucchini and salt. Stir until zucchini is very tender, about 5 minutes. Add water. Let it get to a low boil and partially cover pot with lid. Let simmer for 15 minutes.
Through in basil and use an immersion blender until smooth.
If you don’t have an immersion blender, transfer it carefully to a blender. You might have to do this is two batches.
Season to taste and enjoy!
Serves 4-6