Ingredients
→ Vegetables
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
4 medium zucchini, sliced (about 1.2 pounds)
2 cups vegetable broth
1 cup loosely packed fresh basil leaves
→ Coconut & Seasonings
1 can coconut milk (14 ounces, full-fat recommended)
1 teaspoon sea salt, or to taste
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg (optional)
Juice of 1/2 lemon
→ Garnish (optional)
Extra basil leaves
Toasted pumpkin seeds
Drizzle of olive oil
Instructions
Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 4 to 5 minutes until translucent.
Add the minced garlic and cook for 1 minute until aromatic.
Add sliced zucchini to the pot and sauté for 5 minutes, stirring occasionally.
Pour in the vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 10 to 12 minutes until the zucchini is tender.
Stir in the basil leaves and cook until wilted, about 1 minute.
Remove the pot from heat. Blend the soup with an immersion blender, or in batches using a countertop blender, until smooth and creamy.
Return the blended soup to low heat. Stir in coconut milk, sea salt, black pepper, and nutmeg if using. Gently heat for 2 to 3 minutes without boiling.
Stir in lemon juice and adjust seasoning to taste. Ladle soup into serving bowls.
Garnish with additional basil leaves, toasted pumpkin seeds, and a drizzle of olive oil if desired.
Notes
For added protein, blend in a handful of cooked white beans before puréeing.
Substitute basil with fresh mint to introduce a different herbal profile.
Pair with crusty bread or a vibrant side salad for a more substantial meal.
This soup complements crisp white wines such as Sauvignon Blanc or Grüner Veltliner.