Creamy Zucchini-Basil Soup

Cooked, puréed zucchini adds rich, creamy body to this easy herbed soup.

INGREDIENTS

    • 1 tablespoon avocado oil
    • 1 onion, finely chopped
    • 2 zucchinis, chopped
    • 2 cups vegetable or chicken broth
    • 1/4 – 1/2 cup basil leaves
    • 1 clove garlic, minced
    • Fine sea salt and freshly ground black pepper, to taste
    • 1/4 cup extra virgin olive oil

PREPERATION:

    1. In a saucepan, heat the oil and onion over medium-high heat. When hot, add the zucchini and sauté until the vegetables are soft. Set aside and let cool for 5 minutes.
    2. Place the zucchini and onion, bone broth, basil, garlic, salt, and pepper in a food processor. Blend until combined. Add the olive oil and pulse until combined. Return the soup to the saucepan and reheat. Divide soup between two bowls and serve.

Recipe from: Epicurious

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