Creamy Zucchini Soup with Basil

1. 1 Zucchini≈ $3.00 per kg 285 g
2. 2 Fresh basilpack 30 g ≈ $2.50 10 g
3. 3 Butterpack 180 g ≈ $1.58 16 g
4. 4 Soy sauce 8 ml
5. 5 Hard cheesepack 200 g ≈ $2.70 25 g
6. 6 Baguettepack 250 g ≈ $1.50 45 g
7. 7 Sunflower oil 5 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Wash zucchini¹, peel, remove large seeds, and cut into 2–3 cm chunks.

2. Cover zucchini¹ with 250 ml water or broth, bring to a boil, then simmer for 15 minutes until tender.

3. Slice baguette⁶ into rounds, drizzle with sunflower oil, and toast in a 180°C (350°F) oven for 8–10 minutes until golden.

4. Stir in butter³, grated cheese, and basil leaves, then remove from heat.

5. Add soy sauce, then blend until smooth. Reheat if needed. Serve with croutons.