Recipe of the Week by Natalia Rose Institute Executive Chef Doris Choi: Delicious Soup Combo
Basil Zucchini Soup
•¾ tablespoon organic butter
•3 cloves garlic, minced
•Pinch crushed red pepper flakes (optional add-in for spicy flavor)
•2 medium shallots, minced
•8 cups zucchini, cubed
Seasonings for Broth:
•2 bay leaves
•Handful fresh parsley
•Enough water to cover by 1 inch above the vegetables when held down in the bottom of the pot.
Blending Fresh Seasoning:
•Handful fresh basil
•1 zucchini, spiralized into “noodles”
•Some fresh basil leaves for garnish
•Heat the organic butter in a stock pot. When butter is heated, add garlic, shallots, and crushed red pepper flakes, if using. Sauté for 8 minutes until shallots are translucent.
•Add 8 cups of cubed zucchini and let sauté for 1 minute until zucchini starts to become soft. Add 2 bay leaves, a handful of parsley, a pinch of salt and pepper, and the brother water. Let cook until zucchini becomes soft and cooked, about 20-30 minutes.
•Transfer the caramelized shallots, garlic, cooked zucchini, and parsley to the bowl of a high-speed blender, such as the Vitamix. Remove the bay leaves (as they tend to get dry). Add 1 handful of fresh basil to the blender with the cooked vegetables.
•Begin blending, and transfer only as much broth from the stock pot to the blender with the cooked vegetables and fresh basil as you need to achieve a creamy-smooth consistency.
•On the side, spiralize one zucchini with the julienne blade of a spiralizer. Top each bowl of zucchini basil soup with some zucchini “noodles” and some fresh basil leaves as garnish.