Creamy zucchini soup with basil
This zucchini soup is really creamy and delicious. This zucchini soup with basil might be a spectacular gluten free, dairy free, vegetarian and pescatarian recipe to try.
One portion of this dish contains approximately 1 g of protein, 10 g of fat, 5 g of carbs and a total of 109 calories.
See below the zucchini soup recipe for 3 servings.
Level: medium
Calorie: low
Cost: low
Diet: vegetarian, gluten free, dairy free, pescatarian
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Serves: 3
Ingredients
- 1 large zucchini
- 1 medium red onion
- 1 vegetable stock or chicken stock
- 1 teaspoon salt
- 1 bouquet of fresh basil
- 2 tablespoons peanut oil
- 5 ml water
- pepperInstructions
- Chop the onion into little pieces and the zucchini in little cubes.
- Heat the oil, add the chopped onion and simmer it until is glassy. Then add the courgette and sprinkle with pepper, mix thoroughly. After a couple of minutes pour water into the pan and add the stock and the salt.
- Cook it until the zucchini becomes soft, then remove from heat and add the basil. Pour the soup into a blender, puree it until is masher. The blended soup can be served immediately, not requires cook.
- Pour a little bit of peanut oil on the served soup. I suggest to serve with toasted roll rings.