Ingredients for Basil And Zucchini Soup
- Olive Oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- Boiling Water
- Chicken Stock Cubes
- 2 medium zucchini, diced
- Fresh Basil
- Evaporated Low Fat Milk
How to Make Basil And Zucchini Soup
- Heat 1 tablespoon of olive oil in a large saucepan over medium heat. Add 1 small chopped onion and 2 cloves of minced garlic. Cook until softened and golden, about 5 minutes.
- Pour in 4 cups of vegetable broth and 2 cups of water. Add 2 medium zucchini, diced, and 1 cup of fresh basil leaves.
- Bring the mixture to a boil, then reduce heat to low and simmer for 10-12 minutes, or until the zucchini is tender.
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until completely smooth. Return the soup to the saucepan.
- Stir in 1/2 cup of milk (dairy or non-dairy) and heat gently. Do not boil. Season with salt and pepper to taste.
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
30g
Fat
3g
Carbs
5g
