Zucchini- Basil Soup with Corn "Croutons"

Things have been a little nutty around here lately, but I wanted to quickly post one of my new favorite recipes. Perfect for all the zucchini that's starting to pop up at the Farmer's Market.  You can definitely eat this on its own for a light dinner, or serve it up with grilled shrimp or tofu. Yum!

This one is easy, flavorful, and really beautiful (and I love saying corn croutons because they sound way more interesting than corn kernels, right?). Enjoy!  xo, Katie

Mission Summer Soup: Accomplished

Zucchini-basil soup with Corn Croutons +side of grilled tofu

So amazingly good! I’d serve this with a side of grilled tofu or shrimp

serves 6-8

Ingredients:

SOUP:

1 Tbsp olive oil (or coconut oil)

1/2 large yellow onion, roughly chopped

3 garlic cloves, minced (I used the frozen garlic cubes from TJs)

4 large zucchini (about 1.5 lbs), chopped

3 cups chicken broth

1/2 large jalapeno, seeded chopped

1/2 generous cup cashews (soaked in water for about 1 hour)

2/3 cup fresh basil leaves + extra for garnish

juice of 1/2 lemon (more if needed)

1 tsp nutritional yeast, optional

salt and pepper

1 ear of corn, cooked, kernels removed from cob (big chunks are gooood)

~16-18 oz tofu for grilling (seasoned with salt and pepper and lemon juice)

Method:

Soak cashews in water for about an hour before starting, if possible, although a high-powered blender will do the job just fine even if they aren’t soaked.

Preheat grill for tofu/shrimp (if using).

You can cook the ear of corn by wrapping it in a very wet paper towel and microwaving for 4 minutes, or boil for 3 minutes until. Remove kernels from the ear and set aside for garnish. 

Next, heat the oil in a large pot over medium heat. Add the onion and saute until they start to brown slightly, about 5-8 minutes, stirring occasionally.  Add the garlic and jalapeno and continue cooking for about 1-2 minutes. Add the zucchini and cook for another 2 minutes, stirring as you go. Add the broth next -  make sure you have enough to submerge the zucchini (3 cups should do it, but feel free to add 4 if you need to). Cover and bring to a boil. Once boiling, reduce heat to low, and simmer for about 10 minutes.  Remove from heat and let cool for about 10-15 minutes. 

Meanwhile, in your blender, place the cashews (drained from the water), about 1 cup water, basil leaves, lemon juice, and nutritional yeast. Process everything until very smooth and creamy. Season with salt and pepper. Leave the basil sauce in your blender, and to it, add about 1/2 of the slightly cooled zucchini soup. Puree until smooth. Set aside in a large bowl/container.  Puree the last 1/2 of the soup. Combine it with the 1st half and stir the soup well. Season with salt and pepper as needed; add more lemon juice if you want more spunk. 

Grill tofu for about 4 minutes per side, just until grill marks are present. Or cook shrimp until pink. 

To serve, garnish the soup with corn kernels and chopped basil. Soup can be served warm or chilled with side of protein.