Vegan Zucchini Soup with Basil Recipe
When life gives you zucchini, don’t spiral it—blend it, basil it, and serve it hot with a side of sass.
This green goddess of a soup is creamy without cream and chic without trying too hard.
It’s fresh, flavorful, and requires zero therapy sessions to feel better after eating.
The basil hits like a compliment from a stranger—unexpected but absolutely necessary.
Perfect for lazy nights, fake wellness kicks, or pretending you’re hosting a clean-eating retreat.
Vegan Zucchini Soup with Basil Recipe
A light yet comforting vegan soup featuring tender zucchini, aromatic basil, and silky smooth texture—perfect for detox days or dramatic evenings.
Ingredients
Method
- Heat olive oil in a saucepan. Sauté onions and garlic till your kitchen smells like you’re winning at life.
- Add chopped zucchini. Cook for 5 minutes until it starts to soften like your resolve on cheat day.
- Pour in the broth. Bring to a boil, then simmer for 10 minutes till the zucchini’s tender but not tragic.
- Stir in basil leaves and black pepper. Let it simmer for 2 more minutes—give it that spa time.
- Blend until smooth. Add lemon juice and salt. Optional: swirl in coconut cream like the show-off you are.
- Serve warm with crusty bread or emotional support croutons.
Notes
🔍 Nutritional Values (Per Serving)
- Calories: 150
- Total Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
💊 Vitamins and Minerals (Per Serving)
- Vitamin A: 30%
- Vitamin C: 50%
- Folate: 18%
- Magnesium: 10%
- Iron: 12%
💡 Additional Notes/Tips to Enhance Flavor
- Don’t skip the lemon—it brightens everything like a well-filtered selfie.
- Add a handful of spinach for bonus green points.
- Fresh basil > dried basil, always.
- Top with roasted pumpkin seeds for crunch and chaos.
- Store leftovers for 2 days—if they last that long.
