5 from 1 vote
Zucchini Soup
Creamy Zucchini Soup from the 'Superfood Soups' Cookbook
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
Free of gluten, dairy, soy, sugar, eggs, corn. Vegan, Paleo.
Course: Entree
Cuisine: Soup
Servings: 6
Calories: 150 kcal
Author: Julie Morris
Ingredients
  • 2 Tbsp. olive oil plus more for garnish
  • 2 large cloves garlic minced
  • 1 large yellow onion diced
  • 1/2 tsp. fresh thyme leaves
  • 1 bay leaf
  • 3 lbs. zucchini trimmed and sliced thin
  • 2 tsp. kelp granules
  • 4 cups vegetable broth
  • sea salt and freshly ground pepper to taste
  • 1/4 cup fresh basil leaves sliced thin, plus additional for garnish
  • 1/4 cup hemp seeds plus additional for garnish
Instructions
  1. In a large saucepan, warm the olive oil over medium heat. Add the garlic, onion and thyme leaves. Cook, stirring occasionally until softened, about 5 minutes. Add the bay leaf, zucchini, kelp, broth, 1/2 tsp. salt and 1/2 tsp. pepper. Increase the heat to bring to a boil then reduce the heat to a low simmer for 10 minutes or until zucchini is tender. Remove from the heat, discard the bay leaf and add the basil and hemp seeds. Working in batches, transfer to a blender and puree until smooth. Return the blended soup to the stove-top and keep warm on the lowest heat until ready to serve- adjust seasonings as desired. Serve warm, drizzled lightly with olive oil and sprinkled with hemp seeds and pepper. Scatter a few basil leaves over the top.
Nutrition Facts
Creamy Zucchini Soup from the 'Superfood Soups' Cookbook
Amount Per Serving
Calories 150
* Percent Daily Values are based on a 2000 calorie diet.