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2 pounds zucchini (3–4 medium), ends trimmed, split and seeds removed then diced (see instructions below)
1/4 cup good quality extra virgin olive oil
1 cup russet potato, diced (about one small to medium Russet)
1/3 cup carrot, diced (about one small to medium carrot)
1/2 cup yellow onion, diced
2 teaspoons fresh garlic, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Pinch red pepper flakes
1/4 cup white wine
3 cups vegetable stock
1 1/2 cups fresh basil leaves, packed
2 tablespoons fresh mint, chopped
1/2 teaspoon Worcestershire sauce
1/4 cup sour cream, plus more to serve with each portion
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Find it online: https://www.afamilyfeast.com/creamy-zucchini-basil-soup/