Page 33 - April 2024

Zucchini Basil Soup

While tomato and basil soup is a loved classic, this dairy free yet creamy zucchini

basil soup is wonderful for a light springtime lunch!

Ingredients: minutes, stirring occasionally. Add the
1/4 cup neutral oil zucchini, basil, red pepper flakes, and

1 medium onion, chopped a pinch of salt. Cook for about 5 more
2 cloves garlic, minced minutes. Add the water and simmer
1/2 tsp red pepper flakes, or more to taste until zucchini is tender.

2 lbs zucchini, chopped
3 cups water Using an immersion blender, blend the

1/3 cup basil leaves soup together. Or, working in halves, blend
Salt and pepper to taste in a regular stand blender, transfering the

Optional: Olive oil first half to a different pot to keep warm.

Instructions: Season with pepper and more salt if

desired, garnish with more basil, and an
Heat the neutral oil in a medium soup optional drizzle of olive oil. Serve with

pot over medium-low heat. Add the warm crusty bread.
onions and garlic and cook for about 5
Enjoy!

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