Serves: 6
Ingredients
-
2
tablespoons Butter
-
2 1/4
pounds Zucchini, coarsely chopped
-
Kosher salt
-
1/4
cup Pine nuts
-
1/4
cup Fresh cilantro
-
1/4
cup Parsely
-
1/4
cup Fresh mint
-
2
tablespoons Olive oil
-
3
tablespoons Lemon juice
-
2 1/2
cups Water
-
1
tablespoon Lemon zest
Directions
- In a large saucepan, melt butter over medium heat. Add all zucchini minus ¼ cup (you’ll use this as garnish) to pan. Cook until zucchini is soft and tender, about 15 minutes. Let cool completely.
- In a small saucepan, toast pine nuts for about 5 minutes, until lightly browned. Remove from heat.
- Once zucchinis have cooled, add cilantro, parsley, mint, olive oil, lemon juice, and water to saucepan. Puree using an immersion blender until smooth. Alternatively, you can use a food processor. If soup seems too thick, add additional water. Adjust salt to taste.
- Garnish soup with remaining raw zucchini, pine nuts, and lemon zest.
Photo by Vicky | Things I Made Today