Zucchini and Basil Soup
A deliciously refreshing summer soup
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: soup
- Method: stove top
- Diet: Vegan
Ingredients
Scale
1/3 cup low-sodium vegetable broth
1 yellow onion, peeled and diced
1 leek, cleaned and finely chopped
2 sticks celery, diced
2 cloves garlic, minced
1 cup dry white wine
2 zucchini, large dice
2 cups low-sodium vegetable broth
1 cup fresh basil
Freshly ground black pepper
Pinch of sea salt (optional)
A squeeze of lemon juice
2 tablespoons good quality plain plant-based yogurt – optional
Instructions
- Heat 1/3 cup vegetable broth in a pan, add the onions and cook until translucent, about 8 minutes, add the leek, celery, and garlic, add a little more broth if the mixture is too dry, and cook for a further 5 minutes.
- Pour in the wine, add the zucchini and stir well. Allow the wine to bubble furiously, then settle down to a simmer.
- Add the broth, bring to a boil, then turn down to a simmer and partially cover the pot. Cook until the vegetables are tender. Add the basil and cook for a few minutes more.
- Blend, with a Vitamix high-speed blender for a very silky finish
- Season with pepper, lemon juice, and salt (if using)
- Serve with a swirl of plant-based plain yogurt if desired