Hi Friends, Pals and Fellow Cooks,
Winters is almost over and Mother Nature went easy on us – at least in Chicago. Soup wasn’t in high demand this winter, but this Basil Zucchini Soup recipe is great for all year round. It is light, fresh, healthy and delish. Winter, Spring, Summer or Fall… you’ve got a friend in this soup. :)
BASIL ZUCCHINI SOUP
6 zucchinis, chopped
2 cups vegetable broth or water (but it does have a bit more flavor with vegetable broth)
1 cup unsweetened soy milk
bundle of fresh basil
3 tablespoons of miso
2 tablespoon chopped red onion
1 clove of garlic
salt and pepper taste
truffle oil to drizzle on top of soup
Sauté onion and garlic on medium heat for about three to five minutes or until the onions are translucent.
In a 4 1/2 qt pot add the zucchini, water, miso, onions and garlic. Bring to boil and then lower heat, cover and cook for about ten minutes at a low boil. You should be able to put a knife through the zucchinis but they should not be mushy. Remove from heat and add soy milk, basil, salt and pepper. Blend with one of those nifty hand blenders right in the pot. If you don’t have a hand blender you can transfer the ingredients to a blender and puree.
Adjust salt, if needed. Drizzle with some Truffle Oil and serve immediately. Enjoy!
This recipe is super simple and a great way to get your veggies. Feel free to substitute the soy milk for almond milk or rice milk. Just looking at the photos below of the fresh veggies makes my mouth water. The photos are beautiful. I am so thankful to have such an awesome friend to collaborate with me on Made Vegan. Keturah makes my food and ingredients look so fancy! :)
One of our four cats, Bubbles, enjoys hanging in the kitchen while I am cooking. Bubbles is my biggest fan and loves my “Real Men Loves Cats” tee by RCTees. I am always searching for awesome tees that send out a fun and positive message. It’s kinda my thing and this one is definitely one of my favs!
The final product…
I hope you enjoy making the Basil Zucchini Soup. I can’t wait to share more recipes with you guys, so stay tuned!