Zucchini and basil soup ,vegan and deliciuos

Name: ZUCCHINI AND BASIL SOUP
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 tablespoons of extra virgin olive oil; 3 cloves of garlic (chopped); 1 medium onion in large pieces; 4 +1 zucchini (4 for the soup, 1 for serving); 1 teaspoon of sea salt; 1/4 teaspoon dried chile; 5 cups of water or vegetable broth; 1/4 cup of basil; 1 / 2 teaspoon lemon juice; chopped basil leaves; basil flowers; olive oil

This recipe for vegan zucchini basil soup is amazingly perfect for early summer days, outdoor dinner nights, for lun

How to make zucchini soup from scratch?

In a large pot with a lid put the olive oil and chopped onions.
Leave it for about five minutes and add the garlic. When you start to smell the garlic, about three minutes, add four zucchinis cut in large pieces, the teaspoon of salt and dried chili. Add the 5 cups of water and cover. Leave for 15 minutes or until the zucchini is fully cooked. Add the basil and the lemon juice.
Blend with a food processor (affiliate link) or in the blender.
Try and adjust the flavor if necessary.
Cut in rounds the remaining zucchini and put it in the soup just before serving. Serve with chopped basil leaves, basil flowers and a drizzle of olive oil.

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ZUCCHINI AND BASIL SOUP

Alejandra Graf

This recipe for zucchini and basil soup is amazingly perfect for these last days of summer. It is creamy, fresh and super healthy.

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Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Course Soup

Cuisine Healthy plant based food

Servings people

Calories 83 kcal

Ingredients

2 tablespoons of extra virgin olive oil
3 cloves of garlic chopped
1 medium onion in large pieces
4 +1 zucchini 4 for the soup, 1 for serving
1 teaspoon of sea salt
1/4 teaspoon dried chile
5 cups of water or vegetable broth
1/4 cup of basil
1 / 2 teaspoon lemon juice

To serve

chopped basil leaves
basil flowers
olive oil

Instructions

In a large pot with a lid put the olive oil and chopped onions.
Leave it for about five minutes and add the garlic. When you start to smell the garlic, about three minutes, add four zucchinis cut in large pieces, the teaspoon of salt and dried chili. Add the 5 cups of water and cover. Leave for 15 minutes or until the zucchini is fully cooked. Add the basil and the lemon juice.
Blend with a food processor or in the blender.
Try and adjust the flavor if necessary.
Cut in rounds the remaining zucchini and put it in the soup just before serving. Serve with chopped basil leaves, basil flowers and a drizzle of olive oil.

Nutrition

Calories: 83kcalCarbohydrates: 8gProtein: 1gFat: 5gSodium: 1182mgPotassium: 373mgFiber: 1gSugar: 5gVitamin A: 785IUVitamin C: 25.4mgCalcium: 30mgIron: 0.6mg

Keyword Vegan summer zucchini soup

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Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

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