Creamy Zucchini Basil Soup (Print)

Velvety zucchini purée with coconut milk and fresh basil, creating a light yet satisfying dish perfect for any season.

# Ingredients:

→ Base Vegetables

01 - 4 medium zucchinis, chopped
02 - 1 large onion, diced
03 - 3 cloves garlic, minced
04 - 1 medium potato, peeled and diced

→ Liquids

05 - 4 cups vegetable broth
06 - 1 cup coconut milk

→ Herbs and Seasonings

07 - 1 cup fresh basil leaves
08 - 2 tablespoons olive oil
09 - Salt and pepper to taste

→ Garnish

10 - Croutons and additional basil leaves (optional)

# Directions:

01 - Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
02 - Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
03 - Add the chopped zucchinis and diced potato to the pot. Cook for about 5 minutes, stirring occasionally until the zucchinis begin to soften.
04 - Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and let it simmer for about 15-20 minutes, or until the potatoes are tender.
05 - Remove the pot from the heat and add the fresh basil leaves.
06 - Using an immersion blender or a countertop blender (in batches if necessary), blend the soup until smooth and creamy.
07 - Return the blended soup to the pot and stir in the coconut milk. Heat gently over low heat until warmed through. Season with salt and pepper to taste.
08 - Ladle into bowls and garnish with croutons and additional basil leaves if desired.

# Notes:

01 - This soup can be refrigerated for up to 3 days or frozen for up to 3 months.
02 - For a thinner consistency, add additional vegetable broth or water.