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Zucchini and Basil Soup

Zucchini and Basil Soup

5 from 1 reviews

A deliciously refreshing summer soup

Ingredients

Scale

1/3 cup low-sodium vegetable broth

1 yellow onion, peeled and diced

1 leek, cleaned and finely chopped

2 sticks celery, diced

2 cloves garlic, minced

1 cup dry white wine

2 zucchini, large dice

2 cups low-sodium vegetable broth

1 cup fresh basil

Freshly ground black pepper

Pinch of sea salt (optional)

A squeeze of lemon juice

2 tablespoons good quality plain plant-based yogurt – optional

Instructions

  1. Heat 1/3 cup vegetable broth in a pan, add the onions and cook until translucent, about 8 minutes, add the leek, celery, and garlic, add a little more broth if the mixture is too dry, and cook for a further 5 minutes.
  2.  Pour in the wine, add the zucchini and stir well. Allow the wine to bubble furiously, then settle down to a simmer.
  3. Add the broth, bring to a boil, then turn down to a simmer and partially cover the pot. Cook until the vegetables are tender. Add the basil and cook for a few minutes more.
  4. Blend,  with a Vitamix high-speed blender for a very silky finish
  5. Season with pepper, lemon juice, and salt (if using)
  6. Serve with a swirl of plant-based plain yogurt if desired

Keywords: Zucchini and Basil Soup

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