Description
Savor the creamy goodness of Zucchini and Basil Cream Soup, a light yet indulgent vegan soup that’s perfect for any season. With its smooth texture and fresh basil aroma, this soup combines the delicate flavor of zucchini with the richness of coconut cream. Ideal for a quick and easy meal, it’s both nourishing and satisfying, making it a must-try for soup lovers.
Detailed Recipe
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 4 medium zucchinis, sliced
- 1 cup coconut milk (or any plant-based milk)
- 4 cups vegetable broth
- 1/4 cup fresh basil leaves, chopped
- Salt and black pepper, to taste
- 1 tablespoon lemon juice (optional)
- Fresh basil leaves for garnish
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened and fragrant.
- Cook Zucchini: Add the sliced zucchinis to the pot, stirring to combine. Cook for 5-7 minutes until the zucchini softens slightly.
- Add Broth and Simmer: Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 10-12 minutes until the zucchini is fully cooked and tender.
- Blend the Soup: Stir in the coconut milk and fresh basil leaves. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a countertop blender and blend until smooth.
- Finish and Serve: Stir in salt, black pepper, and lemon juice (if using). Adjust seasoning as needed. Ladle the soup into bowls and garnish with fresh basil leaves.
