Zucchini, pea and basil soup — Wild Lemon Health

Name: Zucchini, pea and basil soup — Wild Lemon Health
Cuisine: European, Mediterranean
Ingredients: 2.5 TBS extra virgin olive oil (I did ~1 tbs at the start and ~1.5 basil oil before blending); 3 medium zucchini, cut into rounds; sea salt and black pepper; 3 cups organic chicken bone broth; 1 small bag of frozen peas (10 oz/220 grams); 1 heaping cup of basil leaves; ~3 oz vegan feta, crumbled for topping (optional); 1 lemon, zested for topping (optional)

2 steps

A simple and delicious summer soup.

Updated at: Thu, 17 Aug 2023 05:13:02 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories203.2 kcal (10%)

Total Fat11.4 g (16%)

Carbs14.8 g (6%)

Sugars7.6 g (8%)

Protein12.1 g (24%)

Sodium313.1 mg (16%)

Fiber4.7 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2.5 TBSextra virgin olive oil

I did ~1 tbs at the start and ~1.5 basil oil before blending

3zucchini

medium, cut into rounds

sea salt

black pepper

3 cupschicken bone broth

organic

1 bagfrozen peas

1 heaping cupbasil leaves

3 ozvegan feta

crumbled for topping, optional

1lemon

zested for topping, optional

Instructions

Step 1

Set a soup pot to warm over medium heat. When hot, add the olive oil and throw in the garlic cloves. Let them sizzle for a few minutes until they get slightly golden. Add zucchini and 1 tsp of sea salt and a good bit of pepper. Stir a few times and let cook for another 3 minutes. The zucchini should get a little color before adding the liquid. Add the broth and bring soup to boil. Turn down slightly and let cook, uncovered, for about 7 minutes or until the zucchini is tender (but not mushy).

Step 2

Add peas and stir for 1 minute. Take off the heat and add all the basil. Blend until smooth. Taste for seasoning. To serve, garnish with crumbled feta, lemon zest and a drizzle of extra virgin olive oil.