Description
A creamy and healthy zucchini and basil soup that is vegan-friendly and easy to prepare.
Ingredients
- 4 medium zucchinis, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 cup fresh basil leaves
- 1 tbsp olive oil
- Salt and pepper to taste
- 1/2 cup coconut milk (optional for creaminess)
Instructions
- Heat olive oil in a pot over medium heat.
- Add onion and garlic. Sauté until soft.
- Add chopped zucchini and cook for 5 minutes.
- Pour in vegetable broth and bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes or until zucchini is tender.
- Add fresh basil leaves and blend until smooth.
- Stir in coconut milk if using. Season with salt and pepper.
- Serve warm.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Add a splash of lemon juice for extra freshness.
- Garnish with extra basil leaves or a drizzle of olive oil.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Soup
- Method: Stovetop
- Cuisine: International