Vegan Zucchini and Basil Soup
Zucchini and basil walk into a pot, and magic happens. You’ve got a creamy, herb-infused soup that’s basically a spa day for your taste buds. Don’t be fooled by its “simple” vibe; this bowl is packed with flavor, and the best part? It’s vegan! So, you can indulge without any guilt. Plus, you can whip it up in no time—perfect for those days when you want comfort without the effort. Grab your apron, chop up those zucchinis, and get ready to sip your way to satisfaction. It’s green, clean, and utterly delicious.
Vegan Zucchini and Basil Soup
A light and creamy zucchini and basil soup made with fresh, vibrant veggies—perfect for a healthy, satisfying meal.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 medium zucchinis chopped
- 2 cups vegetable broth
- 1 cup coconut milk or any plant-based milk
- 1/2 cup fresh basil leaves
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and sauté until soft, about 5 minutes.
- Add zucchini and cook until tender, around 8 minutes.
- Pour in vegetable broth and bring to a simmer.
- Let simmer for 10 minutes, allowing the zucchini to soften.
- Add coconut milk, garlic powder, onion powder, salt, and pepper. Stir well.
- Use a blender or immersion blender to puree the soup until smooth.
- Stir in fresh basil leaves and blend again until incorporated.
- Taste and adjust seasoning, if necessary.
- Serve hot, garnished with extra basil.
Notes
🧬 Nutritional Info (Per Serving)
- Calories: 150
- Total Fat: 9g
- Saturated Fat: 3g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 3g
💪 Vitamins & Minerals (Per Serving)
- Vitamin A: 15%
- Vitamin C: 25%
- Calcium: 6%
- Iron: 10%
- Potassium: 10%
💁♀️ Extra Flavor Tips
- Add a drizzle of olive oil or a sprinkle of vegan parmesan for extra richness.
- Boost flavor with a squeeze of lemon juice right before serving.
- Serve with a side of crispy toasted bread to soak up all the goodness.
- For extra texture, top with roasted chickpeas for a crunchy contrast.
