September 10, 2020 2 min read

Spring is around the corner and what better way to start it off with this transitional dish! A bowl of creamy zucchini and basil soup that's perfect for both cold and warm weather. This flavourful and healthy zucchini basil soup has the most luscious silky texture that combines smoothly with Dibble Sour Cream. On top of that, it is very easy and fast to make! You will only need 30 minutes to cook this dish – 25 if you take out the toppings! This is because this recipe requires very few ingredients that you most probably already have in your fridge: zucchini, basil, onion, garlic. Dinner is ready!

Prep Time 5 minutes

Cook Time 25 minutes

Serves 2-3

Difficulty Easy


Ingredients 

Zucchini Soup

  • 1 small brown onion, diced

  • 2 Tbsp olive oil
  • 4 garlic cloves, diced
  • 3 medium zucchini, diced
  • 2 cups vegetable stock
  • Salt and pepper to taste
  • 2 Tbsp Dibble Sour Cream
  • 1/4 cup fresh basil leaves

Toppings

  • 1 zucchini, sliced

  • 1 Tbsp olive oil
  • 1 Tbsp slivered almonds, roasted

  • 1 Tbsp Dibble Sour Cream
  • 1 tsp fresh basil leaves

Method

Zucchini Soup

  1. In a medium pot over medium to high heat, add the olive oil and saute the chopped onions for 2-3 minutes until tender.

  2. Add chopped garlic, at this point turn the heat to medium low. Continue cooking for a further 3 minutes until the garlic is fragrant.
  3. Add sliced zucchini and cook together for 3 minutes until they began to soften. Season with salt and pepper.
  4. Add the vegetable stock and bring to a simmer over high heat, cover, turn the heat to medium low. Leave for 15 minutes while stirring halfway through. Cook until the zucchini is tender.
  5. Transfer the soup to a blender in batches, adding in the fresh basil. Put the lid on and blend carefully until smooth. Optional: use a stick blender instead.
  6. Return the soup to the same pot and bring the heat to medium. Add in Dibble Sour Creamand continue to stir thoroughly until evenly combined. Season to taste.

 

Topping

  1. In a medium pan on medium heat, add in olive oil and cook the sliced zucchini on each side for 3 minutes until both sides are evenly brown.

  2. Pour the soup into a bowl. Carefully add the browned zucchini slices, slivered almonds, and basil leaves. Assemble the toppings accordingly to your liking.
  3. Finish off with a dollop of Dibble Sour Creamin the middle. Twirl and mix it in if desired.
  4. Enjoy!


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