Zucchini and Basil Soup

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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!   

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

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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

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