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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.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 3 servings
Calories: 150
Ingredients Method Notes

Ingredients
  

  • 2 medium zucchinis chopped
  • 1 tbsp olive oil
  • 1 onion diced
  • 3 garlic cloves minced
  • 3 cups vegetable broth
  • ½ cup fresh basil leaves
  • ½ tsp black pepper
  • Salt to taste
  • 1 tbsp lemon juice
  • Optional: coconut cream 1 tbsp for fancy vibes

Method
 

  1. Heat olive oil in a saucepan. Sauté onions and garlic till your kitchen smells like you’re winning at life.
  2. Add chopped zucchini. Cook for 5 minutes until it starts to soften like your resolve on cheat day.
  3. Pour in the broth. Bring to a boil, then simmer for 10 minutes till the zucchini’s tender but not tragic.
  4. Stir in basil leaves and black pepper. Let it simmer for 2 more minutes—give it that spa time.
  5. Blend until smooth. Add lemon juice and salt. Optional: swirl in coconut cream like the show-off you are.
  6. 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.