Soup season has officially arrived!
Sure, there are those crazies that eat cold soup during the summer, and even the sillier folks who sweat bullets in the heat of the season, slurping on piping hot soups and stews.
Me, I am NOT a fan of cold soups (okay, I made an exception for Chunky Summer Gazpacho this year).  I like to reserve the warmth and goodness of a steamy hot bowl of good soup for when the air outside is crisp, and maybe even a tad bit cold.

While I inhale the cool breezes of fall, just a few zucchini remain in the garden.  Thank goodness.
And, the tail end of this year’s outdoor basil crop, along with some chives, continues to hang on for dear life.  I take full advantage of that, while basking in a bowl of delicious, silky, creamy green.  BRIGHT green.

Silky Zucchini Basil Soup

Serves 1

2 tsp. coconut oil, olive oil, or Kerrygold butter (I prefer Kerrygold here, of course)
1 large zucchini, roughly chopped
1 cup vegetable broth (Pacific is my favorite brand to use at home)
1/4 cup fresh basil leaves, loosely packed
1/4 cup fresh chives, torn and loosely packed
1 tsp. grassfed gelatin (or use agar agar for a vegan option)
1/4 – 1/2 tsp. sea salt
1/4 tsp. (or more, if you like it spicy) freshly ground pepper

In a small pot, over medium heat, saute the zucchini in butter or oil until soft and golden.  Add broth and simmer 3-5 minutes.  Transfer to a high speed blender and puree with remaining ingredients.  Serve immediately, topped with Roasted Watermelon Radishes, if so desired.

Enjoy with a side sammich (turkey roll-up for me, this time)!