Lemon Balm Zucchini Soup
- 3 medium zucchinis
- 1 onion
- 1 handful lemon balm
- 1 handful fresh dill
- 3 tablespoons olive oil
- 3 cups water (or vegetable broth)
- few basil and parsley leaves
- 1 teaspoon salt
- 1/2 teaspoon pepper
- juice of half lemon
- few teaspoons sour cream for decoration
- Dice onion, peel and cut zucchinis into smaller pieces. Heat olive oil over low heat; add onion and saute 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 and/or tablespoon of your favorite sour cream.
- * For this lemon balm zucchini soup I used light skinned zucchinis and I peeled them to get perfectly smooth soup texture. Because of this, color of soup is quite light, but if you'd like to get vivid green color of the soup, you should not peel the zucchinis. rnColor vs. smoothness - it's up to you to decide...
zucchinis, onion, handful lemon balm, handful fresh dill, olive oil, water, basil, salt, pepper, lemon, sour cream
Taken from food52.com/recipes/37941-lemon-balm-zucchini-soup (may not work)