Description
A refreshing, plant-based summer soup with zucchini, basil, and vegetable broth. Creamy texture without added fats, perfect for health-conscious cooks.
Ingredients
2 medium zucchini (about 2 cups chopped)
2 cloves garlic
1 tbsp olive oil
2 cups vegetable broth (low-sodium recommended)
1/2 cup fresh basil (plus 1 tbsp reserved for garnish)
Salt to taste
Instructions
Dice zucchini and garlic while boiling water for blanching
Finely chop basil, saving 1 tbsp for garnish
Heat olive oil in a pan, sauté garlic 30 seconds
Add zucchini, cover, and steam 5-6 minutes
Transfer zucchini to blender, add broth and 1/2 cup basil
Puree until smooth, return to pan to reheat
Taste and adjust salt; blend in reserved basil
Chill 30 minutes before serving
Notes
Blanch zucchini for 2 minutes in salted water to enhance sweetness
Add 1 tsp lemon juice for extra brightness
Use an immersion blender to avoid overworking texture
Roast zucchini at 400°F (200°C) for 15 minutes for richer flavor
Freeze portions for up to 2 months
- Prep Time: 10
- Cook Time: 15
- Category: Trending
- Method: Blending
- Cuisine: Contemporary Mediterranean
Nutrition
- Serving Size: 1.15 cups (1/4 of recipe)
- Calories: 90
- Sugar: 1g
- Sodium: 800mg
- Fat: 4g
- Saturated Fat: 0.5g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
