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Vegan Zucchini Soup with Basil

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"Too many zucchini in your yard? Try this super-simple vegan soup. Basil and zucchini go great together. This soup also freezes really well, so I always make extra for later."
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35 m servings 169
Original recipe yields 4 servings


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  1. Heat olive oil in a pot over medium heat and cook onion and garlic until soft and translucent, about 5 minutes. Add zucchini; cook and stir for about 5 minutes. Pour in water and add salt; bring to a boil. Partially cover pot, reduce heat, and simmer until zucchini are soft, about 15 minutes.
  2. Add basil and puree soup using a stick blender until smooth. Season with salt and pepper.

Nutrition Facts

Per Serving: 169 calories; 14 10.7 3.2 0 315 Full nutrition

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