Creamy Zucchini Basil Soup
Servings: 4 servings
An easy creamy zucchini basil soup that is a taste of summer in a bowl.
- 2 medium zucchini chopped
- 1 onion peeled & chopped
- 2 cloves garlic peeled & chopped
- 3 tablespoons coconut oil or oil of your choice
- 3 cups vegetable stock you could use chicken stock
- 1/3 cup basil leaves
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Heat the oil in a large saucepan.
Add the onion and garlic and cook on a medium heat for 3-5 minutes until soft.
Add the zucchini and cook for a further 5 minutes, stirring occasionally.
Add the stock, bring to the boil and simmer for 15 minutes.
Add the basil and blend with a hand blender or in a food processor.
Season to taste
Eat, slurp and enjoy!
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Serving: 1serving | Calories: 87kcal | Carbohydrates: 6g | Protein: 2g | Fat: 7g | Fiber: 2g