Zucchini and basil soup from Love Soup: 160 All-New Vegetarian Recipes from the Author of The Vegetarian Epicure by Anna Thomas

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Notes about this recipe

  • Eat Your Books

    See recipe for optional garnish.

  • westminstr on July 08, 2014

    Made this because I wanted to use a lot of basil but not in pesto. Also used garden zucchini. I was disappointed in the flavor which lacked complexity. It might have been better if I cooked the squash in broth instead of water. I thought it was a waste of my garden squash. I'll serve leftovers as a chilled soup, will add to the note if the soup is better after some time in the fridge or served cold.

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