Vegan Zucchini Soup with Basil

This vegan zucchini soup is a delightful and nutritious dish that showcases the flavors of fresh zucchini and fragrant basil. Creamy and comforting, this soup is perfect for a chilly evening or as a light lunch. Made with simple ingredients, this recipe is easy to prepare and can be enjoyed by vegans and non-vegans alike. The combination of zucchini and basil adds a unique twist to this classic soup, making it a standout dish that will please your taste buds.

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves of garlic, minced
• 4 medium zucchinis, chopped
• 4 cups vegetable broth
• 1 cup unsweetened almond milk
• 1/4 cup fresh basil leaves, chopped
• Salt and pepper to taste
• Optional toppings: extra basil leaves, vegan sour cream, or croutons

Directions

1. In a large pot, heat the olive oil over medium heat.
2. Add the diced onion and minced garlic to the pot and sauté until fragrant and translucent, about 5 minutes.
3. Add the chopped zucchinis to the pot and sauté for another 5 minutes, stirring occasionally.
4. Pour in the vegetable broth and almond milk, and bring the mixture to a boil.
5. Reduce the heat to low and let the soup simmer for 15-20 minutes, or until the zucchini is tender.
6. Remove the pot from the heat and let the soup cool slightly.
7. Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
8. Return the pot to the stove and reheat the soup over low heat.
9. Add the chopped basil leaves and season with salt and pepper to taste.
10. Simmer the soup for an additional 5 minutes to allow the flavors to meld together.
11. Serve the vegan zucchini soup hot, garnished with extra basil leaves, vegan sour cream, or croutons if desired.

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