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I’m so excited to be sharing a recipe from my dear friend, Julie Morris, who is a NY Times best-selling author and the author of the new cookbook, Superfood Soups, which I absolutely love. Julie is such an incredible woman and her recipes are clean, simple and O’ so delicious. We met a few years ago and we see each other a few times a year at food events and expos. She’s such a kind, warm person and I’m grateful to have her in my life. I can’t wait to share this zucchini soup with you today. I hope you have a bunch of leftover zucchini from your summer garden to whip this baby up!
Look at how stunning the over of this cookbook is! So beautiful, isn’t it? I’m in love with all the recipes inside. Julie let me choose any recipe I wanted to for this feature and I chose her Creamy Zucchini Soup because as you all know…zucchini IS my favorite veggie. O yes. So versatile. So creamy. So amazing and so delicious. I’m all about pureeing soups. I actually like anything pureed. I think it’s because when I had c-diff colitis, I was only able to eat out of a food processor for 2 years so I started to love everything pureed. Now, I try to puree everything that I can, which is why there are tons of soups and dips and spreads and hummus and such in my cookbook and on my website.
Anyway, back to Julie’s fabulous soup. This is such a simple soup and takes no more than 15 minutes to make- I know you all have 15 minutes, don’t you? Good. It’s delicious- the perfect amount of flavor from fresh basil and vegetable broth. I love the addition of a bay leaf in this recipe, as well. I need to use more bay leaves in my cooking- they are so flavorful and easy to use. For this recipe, you’ll just need your stove-top to heat up the soup then transfer it in batches to your blender and you’ve got yourself a delicious meal. I know you’re going to love it!
Have fun and dig in. And while you’re at it, check out Julie’s new cookbook, too.
Try to buy everything organic. Here’s why I eat organic: The Benefits of Eating Organic.
- 2 Tbsp. extra-virgin olive oil plus more for garnish
- 2 large cloves garlic minced
- 1 large yellow onion diced
- 1/2 tsp. fresh thyme leaves
- 1 bay leaf
- 3 lbs. zucchini trimmed and sliced thin
- 2 tsp. kelp granules
- 4 cups vegetable broth
- Sea salt and freshly ground black pepper to taste
- 1/4 cup fresh basil leaves sliced thin, plus additional for garnish
- 1/4 cup hemp seeds plus additional for garnish
In a large saucepan, warm the olive oil over medium heat. Add the garlic, onion and thyme leaves. Cook, stirring occasionally until softened, about 5 minutes. Add the bay leaf, zucchini, kelp, broth, 1/2 tsp. salt and 1/2 tsp. pepper. Increase the heat to bring to a boil then reduce the heat to a low simmer for 10 minutes or until zucchini is tender. Remove from the heat, discard the bay leaf and add the basil and hemp seeds. Working in batches, transfer to a blender and puree until smooth. Return the blended soup to the stove-top and keep warm on the lowest heat until ready to serve- adjust seasonings as desired. Serve warm, drizzled lightly with olive oil and sprinkled with hemp seeds and pepper. Scatter a few basil leaves over the top.