Vegan Potato Zucchini Soup

An easy, incredibly flavorful soup that tastes best just barely warm.
Yield	4-6 servings
Time	1 hour
Tools	medium pot with lid wooden spoon
Ingredients	3 T olive oil 1 medium onion, minced 3 cloves garlic, minced 4 medium potatoes, scrubbed and diced 4 c vegetable stock salt pepper 1 pound zucchini, diced 1 T minced basil or pistou
Directions	Heat oil, add onion, and sauté for 4-5 minutes. Add garlic and cook another 2 minutes. Add potatoes, half the stock, and a dash of salt and pepper. Bring to a boil, lower heat, cover, and simmer about 25 minutes, until potatoes are tender. Add the rest of the stock along with zucchini and basil and simmer, uncovered, about 10 minutes, until zucchini is just tender. Let the soup cool for at least half an hour before serving.
Notes	The original recipe calls for this soup to be served chilled, but I find that it’s not nearly as good as when it’s at room temperature. It also loses flavor if you refrigerate and then reheat it, so try to serve it the same day you make it. Adapted from the recipe for "Chilled Potato and Zucchini Soup" in The Complete Italian Vegetarian Cookbook, by Jack Bishop – read my review. Buy it: Amazon.com \| Amazon.co.uk
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