Gluten Free/ Low Carb/ Paleo/ Soups/ Vegan/ Vegetarian

Zucchini and Basil Soup

This is a simple soup, full of the flavours of summer.   It’s also a great way to use up all your excess summer zucchini’s.  

Zucchini & basil soup

 I love using zucchini’s in soups as once blended, they give a very creamy consistency.   Much better than using a potato for a thickener and lower in carbs too!  The basil gives this a great flavour and adds to the green, vibrant colour.   It’s like a soup pesto!  Strictly for basil lovers though.

Just so easy to make too, as are most soups…whip a batch up and have with the delicious bread rolls... it will keep you going for a while!   

It’s a filling zucchini soup that is perfect for lunch.  I like to have this alongside a cheesey muffin in place of a bread roll.  Two good flavour togethers.

 

Zucchini & basil soup

Zucchini & Basil Soup
Serves 4
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Ingredients
  1. 2 large zucchini, trimmed and cut into chunks
  2. 1 onion, peeled and chopped
  3. 2 cloves of garlic, peeled and chopped
  4. 2-3 tblspns coconut oil (or oil of your choice)
  5. 3 cups vegetable stock
  6. 1/3 cup basil leaves
  7. Salt and pepper to taste
Instructions
  1. Heat the oil in a large saucepan.
  2. Add the onion and garlic and cook on a medium heat for 3-5 minutes until soft.
  3. Add the zucchini and cook for a further 5 minutes, stirring occasionally.
  4. Add the stock, bring to the boil and simmer for 15 minutes.
  5. Add the basil and blend with a hand blendor or in a food processor.
  6. Season to taste.
  7. Eat, slurp and enjoy!
Notes
  1. Nutritional Info per serving - 87 Calories, 7g Fat, 2g Protein, 6g Total Carbs, 2g Fibre, 4g Net Carbs
Divalicious Recipes https://divaliciousrecipes.com/

Zucchini & basil soup

 

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9 Comments

  • Reply
    Mary
    May 30, 2016 at 1:54 pm

    You say too large to zucchini, there’s a big difference between a large garden zucchini and a large store bought zucchini…About how many cups of zucchini would you say?

    • Reply
      Angela Coleby
      May 30, 2016 at 2:00 pm

      I’d estimate about 2 cups of zucchini, whilst being slightly jealous that you have garden zucchini’s!

  • Reply
    Eileen @ Phoenix Helix
    April 30, 2014 at 8:31 pm

    This recipe looks delicious AND it fits the paleo autoimmune protocol (a rare thing). So, thank you! I recently started a weekly Paleo AIP Recipe Roundtable through my blog, and I would love it if you linked up this recipe. I’m trying to expand resources for the AIP community. Here’s the link: http://www.phoenixhelix.com/2014/04/23/paleo-aip-recipe-roundtable-24/

  • Reply
    vanessaporter18
    October 28, 2013 at 6:03 pm

    Yum! I love simple soups! This is similar to a tomato basil soup I make, but I never thought of doing a zucchini soup! Thanks for sharing! 🙂

    • Reply
      Divalicious
      October 30, 2013 at 9:32 am

      Glad you like it Vanessa! Slurp and enjoy!

  • Reply
    nessaicecream
    October 27, 2013 at 10:30 pm

    Yum! I’ll be trying this one!

    • Reply
      Divalicious
      October 30, 2013 at 9:29 am

      Hope you enjoy it! Thanks for popping by too!

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