Creamy zucchini-basil soup recipe for a comforting dish

Ingredients for Creamy zucchini-basil soup

• 15 ml avocado oil

• 1 onion, finely chopped

• 300 g courgettes, chopped

• 480 ml stock

• 15 g basil leaves

• 1 clove garlic, minced

• fine sea salt and freshly ground black pepper, to taste

• 60 ml extra virgin olive oil

How to make Creamy zucchini-basil soup

1. Heat the oil in a saucepan over medium-high heat.

2. Add the onion and sauté until soft.

3. Once the onion is soft, add the zucchini and continue to sauté until the vegetables are tender.

4. Remove from heat and set aside to cool for 5 minutes.

5. Transfer the cooled zucchini and onion to a food processor.

6. Add the bone broth, basil, garlic, salt, and pepper, then blend until smooth.

7. Drizzle in the olive oil and pulse briefly to combine.

8. Return the soup to the saucepan and gently reheat.

9. Divide the soup between two bowls and serve.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.