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.
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!
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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
2016-07-11 17:20:13
Serves 4
Ingredients
- 2 large zucchini, trimmed and cut into chunks
- 1 onion, peeled and chopped
- 2 cloves of garlic, peeled and chopped
- 2-3 tblspns coconut oil (or oil of your choice)
- 3 cups vegetable stock
- 1/3 cup basil leaves
- Salt and pepper to taste
Instructions
- 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 blendor or in a food processor.
- Season to taste.
- Eat, slurp and enjoy!
Notes
- Nutritional Info per serving - 87 Calories, 7g Fat, 2g Protein, 6g Total Carbs, 2g Fibre, 4g Net Carbs
Divalicious Recipes https://divaliciousrecipes.com/
10 Comments
Celery & Basil Soup - Divalicious Recipes
January 10, 2019 at 12:21 pm[…] Zucchini & Basil Soup […]
Mary
May 30, 2016 at 1:54 pmYou 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?
Angela Coleby
May 30, 2016 at 2:00 pmI’d estimate about 2 cups of zucchini, whilst being slightly jealous that you have garden zucchini’s!
Eileen @ Phoenix Helix
April 30, 2014 at 8:31 pmThis 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/
Eileen @ Phoenix Helix
April 30, 2014 at 8:42 pmOops! That was last week’s link. Here’s the current one: http://www.phoenixhelix.com/2014/04/30/paleo-aip-recipe-roundtable-25/
Divalicious
May 1, 2014 at 11:34 amThanks! Will happily link up!
vanessaporter18
October 28, 2013 at 6:03 pmYum! 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! 🙂
Divalicious
October 30, 2013 at 9:32 amGlad you like it Vanessa! Slurp and enjoy!
nessaicecream
October 27, 2013 at 10:30 pmYum! I’ll be trying this one!
Divalicious
October 30, 2013 at 9:29 amHope you enjoy it! Thanks for popping by too!