-
15
minPrep Time -
25
minCook Time -
40
minReady in -
perYield -
180
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Soup
- Allergens:coconut
- Seasons:
- Cuisines:
- Courses:
Recipe Description
This delightful Creamy Zucchini and Basil Soup offers both the freshness of summer flavors and the comfort of a soothing soup. A harmonious blend of tender zucchinis, aromatic fresh basil, and creamy coconut milk creates a rich and satisfying dish perfect for any occasion. The natural sweetness of the zucchini beautifully complements the herbal notes of the basil, while coconut milk adds a luscious texture without any dairy. Ideal for a quick weeknight meal or an elegant appetizer for a dinner party, this soup is as versatile as it is delicious, ensuring a crowd-pleasing experience with every spoonful.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 zucchinis, sliced
- 4 cups vegetable broth
- 1 can coconut milk
- 1 cup fresh basil leaves
- Salt and pepper to taste
Steps:
- In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.
- Add sliced zucchinis and cook for 5 minutes, stirring occasionally.
- Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes until zucchinis are tender.
- Stir in coconut milk and basil leaves. Blend the soup using an immersion blender until smooth.
- Season with salt and pepper to taste. Serve hot and garnish with extra basil leaves if desired.
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