I can’t believe it’s already the end of October and the holidays are just around the corner! However, it feels like anything but outside, since we’ve been enjoying an unusually warm autumn in Toronto (no complaints about it, whatsoever, though!). Many days start off chilly, and by the afternoon, the temperature’s in the double-digits. So it’s no wonder we are all feeling a bit weather confused these days!
It’s also left me feeling the same way in the kitchen. The weather had me craving ice cream for Thanksgiving, and now, these balmy temps aren’t exactly inspiring me to start preparing recipes for the upcoming holidays!
So, for this week’s blog recipe, I decided to prepare a chilled zucchini, leek and basil soup. I normally think of chilled soups, like gazpacho, as summertime dishes. But this zucchini, leek and basil soup is actually perfect for these in-between types of days because it can be eaten warm or cold! It feels like something hearty for the fall and winter because of the velvety/creamy texture. But, it’s super light and refreshing, and extremely healthy! There’s no added cream and you can substitute the chicken bouillon cubes for vegetable stock or water to make this soup vegan and vegetarian-friendly.
To serve with this zucchini, leek and basil soup, I HIGHLY recommend that you do 2 simple things:
- Spiralize some extra zucchini; and
- Make your own croutons.
Both the spiralized zucchini and the croutons add such a nice texture to the soup, and make it more filling. And btw, you don’t need to spend a lot of money on a spiralizer. I picked mine up at St. Lawrence Market for $20 and I bet it does the same trick as the much more expensive ones. Best investment I’ve made in the kitchen in a while!
If you have some micro-greens on-hand, feel free to add to the top of each bowl for garnish. I love the extra little pop of colour.
Here is the recipe. Enjoy!