Vegetarian zucchini basil soup
6 cups peeled zucchini (diced)
1 cup chopped onion
4 garlic cloves (peeled, thinly sliced)
1/2 cup basil leaves (torn)
1 litre vegetable stock
Salt + pepper + grated nutmeg
Extra virgin olive oil
Heat a large cooking pan on high. Add oil and lower heat to medium. Add onion and garlic to sauté. Stir in zucchini to combine for a few moments; when onion is translucent. Add half the basil leaves quantity. Stir until fragrant; keeping onion as translucent. Season with salt, pepper and nutmeg.
Add stock. Bring to a boil then cover and simmer over low heat, to cook, until zucchini is tender enough to be mashed. Remove away from heat and add remaining quantity of basil. Allow to slightly cool off. Blend in an electric blender to reach a smooth texture; adding more or less stock; according to the consistency preferred. Bring back to the boil then serve; either plain or with croutons on top.
N.B.: For the non-fasting; you can add cream, just before serving and some grated cheese on top; if desired.
*A version of this article appears in print in the 12 August, 2021 edition of Al-Ahram Weekly