Zucchini and Basil Soup with Fresh Garlic Recipe
Zucchini and basil soup proves green doesn’t have to taste like punishment—it can taste like a spa day in a bowl.
Fresh garlic makes the broth bold, while zucchini keeps it silky without guilt, because apparently we can’t live on bread alone.
Basil adds that dramatic herbal flair, because your soup deserves the same energy as your favorite little black dress.
Blend it until smooth, swirl it in a bowl, and suddenly you’re Instagram-worthy without filters or overpriced cafés.
Zucchini and Basil Soup with Fresh Garlic Recipe
A creamy vegan soup starring zucchini, basil, and garlic for fresh, light, herb-packed comfort.
Ingredients
Method
- Heat olive oil in a pot over medium heat.
- Add onion and garlic; sauté 5 minutes until fragrant.
- Stir in zucchini; cook 8 minutes until slightly tender.
- Pour in vegetable broth, salt, and pepper. Simmer 12 minutes.
- Add fresh basil, then blend until smooth.
- 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.
