Basil Zucchini Blender Soup

Low fodmap, vegan, gluten free friendly

Originally published: July 3, 2019

I know what most of you are thinking… soup in the summer? Yeah, I know but what can I say? I still love a good soup come summertime. Much like my pesto, I was having a lot of trouble finding soups that didn’t include onions, garlic, or a ton of preservatives. I keep this recipe in my toolkit whenever I’m feeling off and want a lighter meal. Another thing I love about this soup is that it requires minimal stovetop time. It goes from a pot to a blender, and that’s it.

Ingredients

1 lb chopped zucchini

1 cup fresh basil

1 inch knob of fresh ginger, peeled and diced

1 tbsp avocado oil (optional, I’ve made it with or without oil)

2 tsp cumin

1/2 of a lite 13.5oz coconut milk can (I always get mine at trader joes)

2 cups vegetable broth

salt & pepper to taste

Optional Add-Ins

watermelon radish

hemp seeds

pan roasted pine nuts

red pepper flakes

avocado

Method

In a soup pot on medium heat, add avocado oil (if omitting oil, add 2 tbsp of water) and lightly sauté the ginger until it’s fragrant. Then add in the chopped zucchini and let it cook for a couple of minutes and stir (add more water in if you’re omitting the oil).

Add in the broth, coconut milk, cumin, basil, unflavored collagen (if using), and salt & pepper. Stir again, cover the pot with a lid and bring to a boil. Keep cooking until the zucchini is translucent and tender.

Transfer from the pot to a high-speed blender. Blend on high for a couple of minutes (times will vary depending on your blender, mine is typically 3-4 minutes). Once everything is blended well, taste to see if you need any more salt and pepper. Adjust accordingly.

Store in an air-tight container in the fridge. Lasts for about a week.

Notes

This soup is very light and not thick at all. If you’re looking for a thicker soup, start with 1 cup of broth. Once you’ve blended everything fully, check consistency and adjust accordingly.