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Zucchini and Basil Soup

Yields4 ServingsPrep Time15 minsCook Time20 minsTotal Time35 mins

Zucchini and basil combine so well and make for a delicious soup. Add a cashew cream for a special touch.

 2 tbsp extra virgin olive oil
 1 medium onionchopped
 2 cloves garlicminced
 4 zucchini's sliced with skin on
 1 handful of fresh basilchopped
 6 cups vegetable stock
 salt and pepper
Cashew Cream (optional)
 ½ cup raw cashewssoaked overnight
 ¾ cup water
What are we cooking today?

A delicious combination of flavours in this healthy meal option.

Getting started

Heat the olive oil in a large pan and once hot add the onion and garlic with a little salt.


Once the mixture starts to brown a little (about 7-10 minutes) add the zucchini and sauté for 3-5 minutes more.


Add the vegetable broth and lower the heat a little. Let the flavours meld and the zucchini soften – 15 – 20 minutes.


Puree mixture and then strain through a fine mesh strainer back into your pot.


Stir in the cream (optional) and basil and then season with salt and pepper.

Cashew cream

Soak cashews overnight, then drain and rinse them.


Place in a high powered blender with ½ cup water and puree until smooth.


Add a little more water as needed to create the consistency of heavy cream.


You may strain the cream through a mesh strainer to remove any coarse pieces.

Annabelle's tips

This soup freezes well so I often do a large batch to keep for later.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 219
% Daily Value *
Total Fat 18.4g29%

Saturated Fat 5.6g28%
Cholesterol 18.3mg7%
Sodium 1144mg48%
Potassium 571mg17%
Total Carbohydrate 18.3g7%

Dietary Fiber 3.3g14%
Sugars 8.5g
Protein 5.5g11%

Calcium 4%
Iron 14%
Vitamin D 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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