Free of gluten, dairy, soy, sugar, eggs, corn. Vegan, Paleo.
Calories: 150 kcal
plus more for garnish
large yellow onion
fresh thyme leaves
trimmed and sliced thin
sea salt and freshly ground pepper
fresh basil leaves
sliced thin, plus additional for garnish
plus additional for garnish
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.
Creamy Zucchini Soup from the 'Superfood Soups' Cookbook
Amount Per Serving
* Percent Daily Values are based on a 2000 calorie diet.