Basil Zucchini Soup

Ingredients:

2/3 cup chopped leeks (soft white and light green parts only)
Extra virgin olive oil, for drizzling
1 clove garlic, chopped
2 small zucchini, chopped (+ thinly sliced zucchini strips for garnishing the soup)
1/4 cup hemp seeds
1/2 lemon juice, or more to taste
1/2 tablespoon miso paste
1 cup water (or more if needed)
1/2 cup fresh basil
sea salt and freshly ground black pepper

for garlic croutons:
2 cups sourdough, diced
1/2 clove garlic, finely chopped
Extra virgin olive oil, for drizzling

Directions:

1. Cut the white and light green parts of the leek into rings. Wash well, drain, and pat dry.
2. Heat a drizzle of olive oil in a small frying pan over medium-low heat. Add the leeks, a pinch of salt and cook until softened, 5-8 minutes. Taste – the leeks should be slightly translucent and not bitter. Stir in the garlic and cook for another 30 seconds. Remove from heat.
3. In a blender, combine the leek mixture with the zucchini, hemp seeds, lemon juice, miso paste, water and a pinch of pepper and puree until smooth. Add the basil and puree again. Taste and add more lemon or salt if needed. Add more water if you prefer a thinner consistency.
4. Prepare the garlic toast: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. On a baking sheet, combine the croutons with the garlic and a drizzle of olive oil. Cook until crisp, about 8 minutes. Serve the soup at room temperature or slightly chilled, with the garlic croutons and a drizzle of olive oil.

Yield: 4 servings
Recipe: loveandlemons.com