Zucchini Soup with Lemon and Basil
This vegan zucchini soup with lemon and basil is light, refreshing, and full of flavor! It makes it a perfect choice for a healthy meal. It's a citrus zingy and basil zesty delight, with buttery zucchini flavor all enhanced with a backdrop of creaminess. It can be served chilled on those sunny days, or serve warm on a cool night. This easy-to-make light soup recipe combines simplicity with sophistication, making it a fantastic choice for a quick weeknight meal or a special luncheon.
Ingredients
- 4 medium zucchini, chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 2 cups vegetable broth
- 1 cup coconut milk or cashew cream for creaminess (optional)
- 3 tablespoons nutritional yeast
- 1 lemon, juiced
- 1/8 cup fresh basil leaves, chopped
- 1/2 teaspoon miso (optional)
- salt and pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
- Add the chopped zucchini to the pot and cook for 5 minutes, stirring occasionally, until the zucchini starts to soften. Add the minced garlic and cook for another minute until fragrant.
- Pour in the vegetable broth and bring the mixture to a boil. Stir in the lemon juice, nutritional yeast, and chopped basil. Reduce heat and let it simmer for 15-20 minutes, or until the zucchini is tender.
- Add in coconut milk and miso(if using). Use an immersion blender to puree the soup until smooth, or carefully transfer it to a blender in batches.
- Season with salt and pepper to taste. Ladle the soup into bowls and garnish with extra basil leaves, pesto, cashew cream, or chopped nuts or seeds, if desired. Can be served warm or chilled.