This verdant green soup is perfect served with DIY garnishes that can be added to taste by the diner.
Virgin olive oil -- 2 fl oz
Shallots, minced -- 1/2 cup
Celery, small diced -- 1 1/2 cups
Zucchini, small, medium diced -- 2 qts
Minor’s Gluten Free Vegetable Base made with Natural Ingredients -- 1 oz
Water -- 2 qts
Parsley, fresh, leaves only -- 3/4 cup
Baby spinach leaves -- 1 1/2 cups
Lemon zest -- 1 Tbsp
Lemon juice, fresh -- 3 Tbsp
Salt -- 2 tsp
Black pepper, ground fine -- 1 tsp
In a 8-qt saucepot over medium-high heat, add oil, shallots, and celery. Sweat, stirring frequently, for approximately 4–5 minutes.
Add zucchini and cook until soft, approximately 5–7 minutes.
Add Vegetable Base and water, heat to boiling. Reduce heat and simmer for approximately 10–12 minutes, stirring occasionally.
Remove from heat and add parsley, spinach, lemon zest and juice, salt, and pepper; mix until incorporated fully.
Purée in blender, using small batches; pour through a fine mesh strainer.
Reserve for service, hot or cold.
Accompany with DIY garnishes such as croutons, diced zucchini, sour cream, chopped scallions, etc.