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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Recipe Summary

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Add basil and puree soup using a stick blender until smooth. Season with salt and pepper.

Nutrition Facts

170 calories; protein 3.2g 7% DV; carbohydrates 10.7g 4% DV; fat 14g 22% DV; cholesterol 0mg; sodium 315.1mg 13% DV. Full Nutrition
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