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!
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
Keto Zucchini Basil Soup
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
YOUR OWN NOTES
