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Zucchini Soup with Basil and Curry
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Description
Simple and tasty plant-based soup featuring fresh zucchini, curry and cumin spices, and basil. Almond milk is substituted for cream to provide creamy texture.
Ingredients
- 2 Tablespoons Olive Oil
- ¾ cups Fennel, Chopped
- 2 cloves Garlic, Minced
- 1 teaspoon Kosher Salt
- 1 teaspoon Ground Black Pepper
- 2 pounds Zucchini, Chopped
- 1 teaspoon Cumin
- 1 teaspoon Curry Powder
- 1-¼ cup Almond Milk
- ⅓ cups Chopped Packed Basil Leaves
- 1-¼ cup Water (or More Depending On Desired Consitency)
Preparation
In a large saucepan, heat olive oil. Add fennel and saute 5 minutes, stirring as needed.
Add garlic, salt and pepper and cook over moderately low heat, stirring frequently, until softened, 5–6 minutes. Add zucchini and spices and cook, stirring frequently, until softened, about 10 minutes.
Add almond milk, basil and water and bring to a simmer. Cook until zucchini is very soft, about 10 minutes.
Working in 2 batches, puree the soup in a blender until smooth. Return the soup to the saucepan and season more as needed. Let soup simmer for a few minutes.
Serve hot or chilled.
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