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.