Zucchini Basil Soup
Zucchini is actually a fruit, but it is commonly treated and cooked as a vegetable.
This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Ingredients
- 4 cup Zucchini
- 1 medium Onion
- 2 clove Garlic
- 3 cup Vegetable broth
- 1 cup Basil leaves
- 2 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Lemon juice
- 4 tablespoon Greek yogurt
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, and cook until softened.
- Add sliced zucchini and cook for another 5 minutes.
- Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes, or until zucchini is tender.
- Remove from heat and let it cool slightly.
- Transfer the soup to a blender and blend until smooth.
- Return the soup to the pot and stir in chopped basil leaves, salt, black pepper, and lemon juice.
- Simmer for another 5 minutes.
- Serve hot, topped with a dollop of Greek yogurt.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 15g5%
- Sugars 6g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.