This soup is clean, light and combines the flavors of what is currently in season.
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 1 medium onion, chopped (about 1 cup)
- 4-8 cloves garlic, chopped
- Sea salt
- Zucchini or Yellow Squash (about 2 pounds), cut into 1-inch pieces
- 4 1/2 cups filtered water
- 1/4 cup chopped fresh basil, plus more for garnish
- 5-8 large collard leaves, tough ends removed and leaves roughly chopped
- Freshly ground black pepper
- Pinch Ground Ginger
- Heat oil in a large pot over medium heat; cook onion, covered, until soft, 4 to 5 minutes. Add garlic and a pinch of salt, and cook for 3 minutes more. Add squash, and pour in filtered water until it reaches just below the top of the squash.
- Bring to a boil over high heat. Add 2 tablespoons basil. Reduce heat to low, and simmer until squash is just tender, about 5-6 minutes. Stir in greens, and simmer for 3 minutes.
- Let sit for 5 minutes to cool slightly. Stir in remaining 2 tablespoons of basil. Puree soup in batches in a blender until very smooth, adding more water (about 1/2 cup) if it’s too thick. Return to pot, and reheat. Season with salt and pepper. Garnish with dill, black pepper, ginger and a drizzle of oil, and pinch of sea salt.