Lemon Balm Zucchini Soup
- 3 medium zucchinis*
- 1 onion
- 1 handful lemon balm
- 1 handful fresh dill
- 3 tablespoons olive oil
- 3 to 4 cups of water (or vegetable broth)
- few basil and parsley leaves
- 1 teaspoon salt, ½ teaspoon pepper, juice of half lemon (or to taste)
- larger pot
- blender
- cutting board
- knife
- peeler
- few spoons
- Dice onion, peel and cut zucchinis into smaller pieces.
- Heat the olive oil over low heat; add onion and sauté until translucent.
- Add zucchinis and half amount of water, cover it, turn the heat onto medium, bring to boil and cook for 10 minutes, or until zucchinis are tender.
- Remove pot from the heat, add herbs and spices.
- Pour other half of water, then transfer into blender and blend until smooth.
- Return pureed zucchinis into the pot, adjust consistency with water, bring again to boil.
- Serve with lemon juice.
Recipe by JasminCookBook at https://jasmincookbook.com/lemon-balm-zucchini-soup/
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