Zucchini and Basil Soup

Ingredients:

• 2 cups chopped zucchini
• 2 tbsp olive oil + extra for drizzling
• 1 cup chopped onion
• 1 cup chopped peeled potatoes
• 3-4 sprigs of fresh thyme
• 1 medium clove garlic, minced
• 3.5 cups lightly saturated vegetable broth
• 1 cup fresh basil leaves, plus extra for serving
• Chopped toasted almonds, for serving

Preparation:

1. Heat the olive oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until softened, 3-5 minutes. Add the potatoes, thyme, garlic, 1/2 teaspoon salt, and a pinch of black pepper and cook, stirring, until the potatoes are coated with the spices, another 2-3 minutes. Pour in the broth and bring to a boil, then reduce the heat and simmer for 10 minutes.
2. Add the zucchini, return to a boil, and simmer until tender, about 10 minutes, adjusting the heat as needed to maintain a gentle simmer. Remove the soup from the heat, discard the thyme, and let it cool for at least 5 minutes. Stir in the basil and blend the soup thoroughly with a handheld immersion blender or in two or three batches in a regular blender (do not fill the blender more than halfway) until smooth.
3. Reheat the soup if necessary, adjusting its consistency and adding more water if needed. Season with salt and pepper to taste.
   
   Serve the soup hot, sprinkled with almonds, basil leaves and a drizzle of olive oil.
   
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