This delicious soup (from the team at Dinners by Kitchen HQ) is perfect for a late summer lunch or these cooler Autumn nights while there is still an abundance of Zucchini and basil in the garden
(Serves 6)

¼ cup olive oil

1 onion, diced

2 stalks celery, chopped

3 cloves garlic

2 medium potatoes, chopped

1kg green zucchini, roughly chopped

1.5 litres hot veggie stock

½ cup homemade basil pesto (or store bought)

handful of spinach/silverbeet/parsley (optional)

lemon juice

sour cream/yoghurt to serve (optional)


Heat oil in a pan and sauté onion, celery, potato and garlic until tender (5‒7 minutes).

Add zucchini, pesto and most of the stock and gently simmer until vegetables are soft.

Season with salt and pepper and a good squeeze of lemon juice.

Puree or hand blend adding spinach/silverbeet/parsley to retain a healthy green colour. Thin with remaining stock or water if necessary, finally checking and adjusting seasoning to taste.

To serve swirl in a little sour cream or yoghurt and finish with snipped chives or fresh herbs.


(makes 1½ cups)

3 cups basil leaves, washed

2 cloves garlic

1 cup toasted pumpkin seeds (any seeds, nuts or combination works)

rind and juice of a large lemon

½‒¾  cup olive oil

salt & pepper


In a food processor whizz basil, garlic and seeds or nuts till well combined.

Drizzle in lemon juice and enough olive oil until a thick paste forms.


Cover with paper/cling film to prevent discolouration. Will keep in fridge for up to a week.

1 Comment

  1. Sounds very enticing, so have taken a copy of the recipe. Thanks for sharing this – and I feel it is never too early for Soup regardless of the Seasons.

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