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Creamy Basil-Zucchini Noodle Soup

Serves 4
Course Soup
Cuisine FUSION
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people

Ingredients

  • 2 lbs. zucchini. I combined half dark green zucchini half Mexican calabazita. Use what is best seasonal available.
  • 1 -16 oz. Can Organic unsweetened coconut milk
  • 1/2 small onion
  • 2 garlic cloves
  • 6 large fresh basil leaves
  • ½ teaspoon grated fresh ginger
  • 1/2 teaspoon Lemon Zest
  • 1 teaspoon kosher salt, to taste
  • 4-6 Cranks of fresh ground Black Pepper

Instructions

  1. Preparation:
  2. Reserve ½ of a large green zucchini for the raw zucchini noodles. Cut the rest of the zucchini into cubes.
  3. Make the zucchini curls following the directions of your spiralizer, or use a Julienne peeler. Set the curls a side.
  4. In a medium-size pot, add the zucchini cubes and the rest of the ingredients. Cover and bring to a slow simmer, cook for 20 minutes until the zucchini is fork tender but not mushy.
  5. With an immersion blender, a blender or food processor, pure until smooth. At this point you can add a bit of water, or vegetable stock to adjust the soup to your desired thickness. Taste for salt and pepper and adjust to your taste if necessary. 

    Keep soup warm, serve a couple of ladles into each bowl, add a handful of the raw zucchini noodles on top. Drizzle a little extra virgin olive oil, sea salt and freshly ground black pepper. Enjoy!

Recipe Notes

Note: You can add little tofu squares, corn kernels, queso panela or mozzarella little squares if you want to make it into a complete lunch or dinner… This soup makes for a fabulous beginning of a meal, for lunch or if you dare for brunch…put an egg on it!