Hi Everyone!
Krystle of Dine & Fash here. I’m a former corporate lawyer turned full-time blogger, and I’m passionate about food! I spend a lot of time in the kitchen, where I love to whip up old faves and experiment with new dishes too. I post an easy home recipe every week on my blog and on Instagram, so I can share how I get creative in the kitchen and hopefully inspire others to do the same. My favourite kinds of recipes are those that use simple, fresh ingredients and can be prepared in less than 30 minutes. Happy to be sharing my Zucchini, Leek and Basil Soup recipe on Bonjour Bliss!
This zucchini, leek and basil soup is a must-try, easy home recipe. It’s an all year round kind of dish because it can be eaten chilled on warmer days and warm on chillier days. It has a creamy texture, without adding any cream, and it’s very healthy. It can also be made vegan-friendly if you substitute the chicken bouillon cubes with vegetable bouillon cubes. Make a larger batch, so you can enjoy the leftovers (it tastes even better the following day), or freeze some for a rainy day. My secret weapons for this recipe? Adding spiralized zucchini and homemade croutons for extra flavour and texture. Bon Appétit!
INGREDIENTS
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After you’ve thoroughly washed the leeks, chop the white and light green parts into rings and then halve them. Add leeks and diced shallot to a skillet or saute pan with 2 tbsp. of extra virgin olive oil over medium-high heat. Cook for a few minutes until the leeks start to become translucent.
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Add minced garlic and stir for about 30 seconds.
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Add chopped zucchini and continue to cook, stirring frequently, until the zucchini is tender – about 10 minutes. Add 1/4 cup of fresh basil, and salt and black pepper to taste.
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Once the zucchini is tender, add 2 bouillon cubes and 5 cups of boiling water. Bring to a boil and then reduce to a simmer. Let cook for a few more minutes.
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Add the rest of the fresh basil, squeeze the juice of 1 lemon, and then purée the soup until velvety and smooth using a hand blender. Let stand until the soup becomes room temperature.
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Spiralize 1/2 of a zucchini into a mixing bowl. Add a couple pinches of salt and let stand for about 10 minutes, so the salt can draw water out of the zucchini. Drain and pat the zucchini dry.
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In a small sauce pot, bring water to a boil. Blanch the zucchini for 1 minute and then cold water shock it.
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To make the croutons, slice 1/8 of a sourdough baguette into slices and then cube. Toast the bread cubes in a skillet over medium-high heat with olive oil. Add a pinch of salt. Toss the bread cubes frequently to ensure they are coated and toast evenly on all sides until golden brown.
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When you are ready to serve, ladle soup into a bowl, top with spiralized zucchini, croutons and micro-greens (optional). Serve and enjoy!
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Thank you so much for featuring this recipe on your blog. You are the best! So happy to be connected with you, as you’re truly one of my faves.
xoxoxo,
Krystle
Of course, LOVE every thing you do!