• 15
    min
    Prep Time
  • 25
    min
    Cook Time
  • 40
    min
    Ready in

  • per
    Yield
  • 180
    cal
    Calories
  • User Review:
    0
  • User Rating:

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:

  1. In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.
  2. Add sliced zucchinis and cook for 5 minutes, stirring occasionally.
  3. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes until zucchinis are tender.
  4. Stir in coconut milk and basil leaves. Blend the soup using an immersion blender until smooth.
  5. Season with salt and pepper to taste. Serve hot and garnish with extra basil leaves if desired.

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