Zucchini Basil Soup

Zucchini Basil Soup is a refreshing and creamy vegan soup that highlights the flavors of fresh zucchini and fragrant basil. Perfect as a light meal or appetizer, this soup is both nutritious and satisfying.

Ingredients

• Zucchini - 400 grams, chopped
• Fresh basil leaves - 30 grams, roughly chopped
• Onion - 1 medium, diced
• Garlic - 2 cloves, minced
• Vegetable broth - 500 milliliters
• Coconut milk - 100 milliliters
• Olive oil - 1 tablespoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Lemon juice - 1 tablespoon

Steps

1. In a large pot, heat the olive oil over medium heat.
2. Add the diced onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.
3. Stir in the chopped zucchini and sauté for another 5 minutes until slightly softened.
4. Pour in the vegetable broth and bring to a boil. Reduce heat and let it simmer for 10 minutes.
5. Add the chopped basil, coconut milk, salt, and black pepper, stirring well.
6. Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches.
7. Stir in the lemon juice and adjust seasoning to taste before serving.

Nutrition

• Calories: 150
• Protein: 3 g
• Carbs: 20 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 5 g
• Unsaturated Fat: 4 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins A and C from zucchini and basil, supporting immune health.
• High in fiber, promoting digestive health and helping to keep you full.

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