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
  1. Dice onion, peel and cut zucchinis into smaller pieces.
  2. Heat the olive oil over low heat; add onion and sauté until translucent.
  3. 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.
  4. Remove pot from the heat, add herbs and spices.
  5. Pour other half of water, then transfer into blender and blend until smooth.
  6. Return pureed zucchinis into the pot, adjust consistency with water, bring again to boil.
  7. Serve with lemon juice.
Recipe by JasminCookBook at https://jasmincookbook.com/lemon-balm-zucchini-soup/