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Zucchini Basil Soup

Diet.Chef's picture
Ingredients
  Extra virgin olive oil 1 Tablespoon
  Unsalted butter 1 Tablespoon
  Onion 1 Large, sliced
  Water 5 Cup (80 tbs)
  Potato 8 Ounce, peeled and chopped (1 large sized one)
  Vegetable bouillon cubes 2 , crumbled (vegetarian)
  Zucchini 6 Medium, chopped
  Chopped fresh basil 5 Tablespoon
  Freshly ground pepper To Taste
Directions

1. Heat a large saucepan over medium-high heat. Swirl in the oil and the butter, then add the onion. Cook until softened, 5 to 8 minutes. Add the water, potato, and bouillon cubes; bring to a boil. Reduce the heat and simmer until the potato is tender, about 8 minutes.
2. Add the zucchini; return to a boil and simmer until barely tender, about 5 minutes (do not overcook, as it will dull the soup's bright color). Remove from the heat and let cool slightly.
3. Puree in batches in a food processor until smooth, adding the basil in the final batch. Season with the pepper and serve at once.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Basil
Interest: 
Healthy

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4.19375
Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 776 Calories from Fat 282

% Daily Value*

Total Fat 30 g46.1%

Saturated Fat 9.4 g46.9%

Trans Fat 0 g

Cholesterol 32.3 mg10.8%

Sodium 2599.2 mg108.3%

Total Carbohydrates 115 g38.3%

Dietary Fiber 23.3 g93.2%

Sugars 33.4 g

Protein 23 g46.6%

Vitamin A 128.9% Vitamin C 433.3%

Calcium 39.7% Iron 48.7%

*Based on a 2000 Calorie diet

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Zucchini Basil Soup Recipe