Go Back
cooknblog24@gmail.com

Zucchini and Basil Soup with Fresh Garlic Recipe

A creamy vegan soup starring zucchini, basil, and garlic for fresh, light, herb-packed comfort.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 150
Ingredients Method Notes

Ingredients
  

  • Zucchini: 4 medium chopped
  • Fresh basil: 1 cup loosely packed
  • Garlic: 5 cloves minced
  • Olive oil: 3 tbsp
  • Onion: 1 medium chopped
  • Vegetable broth: 5 cups
  • Lemon juice: 1 tbsp
  • Salt: 1 tsp
  • Black pepper: 1/2 tsp

Method
 

  1. Heat olive oil in a pot over medium heat.
  2. Add onion and garlic; sauté 5 minutes until fragrant.
  3. Stir in zucchini; cook 8 minutes until slightly tender.
  4. Pour in vegetable broth, salt, and pepper. Simmer 12 minutes.
  5. Add fresh basil, then blend until smooth.
  6. Stir in lemon juice before serving.

Notes

Nutritional Values (per serving)

  • Calories: 150
  • Total Fat: 8g
  • Saturated Fat: 1.5g
  • Carbohydrates: 17g
  • Fiber: 5g
  • Protein: 4g

Vitamins and Minerals (per serving)

  • Vitamin C: 90%
  • Vitamin A: 40%
  • Folate: 18%
  • Magnesium: 15%
  • Iron: 12%

Additional Notes/Tips

  • Add coconut milk for richer texture without cream.
  • Garnish with toasted pine nuts for crunch.
  • A drizzle of chili oil adds extra sass.