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    Keto Zucchini Basil Soup

    Gluten FreeDiary FreeNut FreeEgg FreeLow CarbVeganVegetarianKeto

    This keto zucchini soup is dairy free, vegan, creamy and flavoured by fresh basil. It's a simple and easy soup to make in 30 minutes.

    There is not need for any dairy or thickener for this soup as the blended cooked zucchinis give a great creamy texture to the soup. The vibrant green colour is appealing and is great for basil lovers!

    zucchini basil soup

    Keto Zucchini Basil Soup

    This zucchini basil soup is so easy to make too, as are most soups...whip a batch up and have with the delicious bread rolls... it will keep you going for a while!   It's as simple as cook the vegetables, add stock, simmer then blend. If you don't blend the soup, you won't have the creamy texture.

    This soup is not just for winter when you want a bowl of comfort soup to keep the cold weather at bay, but is great for summer with the flavour of fresh basil. Try serving a bowl of this keto zucchini soup chilled as you would a gazpacho too!

    Other Zucchini Recipes to Try

    Low Carb Zucchini Pizza Muffins

    Keto Zucchini Feta Roulade

    Zucchini Stilton Soup

    Zucchini Feta Mint Cake

    keto zucchini soup

    Keto Zucchini Basil Soup

    This easy dairy free zucchini soup is ready to eat in 30 minutes
    Print Recipe Pin Recipe Add to Collection Go to Collections
    Prep Time 5 minutes mins
    Cook Time 23 minutes mins
    Total Time 28 minutes mins
    Course Soup
    Cuisine Vegan, Vegetarian
    Servings 4 servings
    Calories 87 kcal

    Ingredients
     
     

    • 2 medium zucchini
    • 1 onion peeled & chopped
    • 2 cloves garlic peeled & chopped
    • 3 tablespoons coconut oil or olive oil for coconut free
    • 3 cups vegetable stock
    • ⅓ cup Fresh basil
    • ½ teaspoon salt
    • ½ teaspoon white pepper or black pepper

    Instructions
     

    • Heat the oil in a large saucepan.
    • Add the onion and garlic and cook on a medium heat for 3-5 minutes until soft.
    • Chop the zucchini into slices and add to the saucepan. Cook for a further 5 minutes, stirring occasionally.
    • Add the vegetable stock, bring to the boil, cover with a lid and simmer for 15 minutes.
    • Add the basil and blend with a hand blender or in a food processor.
    • Season to taste and serve

    Notes

    The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
    Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

    YOUR OWN NOTES

    Click here to add your own private notes.

    Nutrition

    Serving: 1servingCalories: 87kcalCarbohydrates: 6gProtein: 2gFat: 7gFiber: 2g
    The information shown is an estimate provided by an online nutrition calculator.
    Keyword zucchini recipes
    Do you know your macros?Check out Free Macro Calculator!
    Tried this recipe?Mention @KetoVegetarianRecipes on Instagram or hashtag it #ketovegetarianrecipes!

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      Vegan Keto Tomato Soup
    • celeriac fennel soup
      Celeriac and Fennel Soup

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    Hi, I'm Angela!

    I'm the creator behind all the tasty low carb & gluten free recipes at Keto Vegetarian Recipes. I live in sunny St Lucia with the husband, dogs & cats.

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