Zucchini and basil soup
If you're looking for a light and vegetarian dish, zucchini and basil soup is the perfect choice.
Servings: 2 people
Ingredients
- 2 cup zucchini cut into cubes
- 1 bunch fresh basil
- ¼ cup grated Parmesan cheese
- 1 tbsp butter
- 1 cup milk
- Salt and Pepper
Instructions
- Wash and cut the zucchini into coarse chunks. Rinse and gently pat dry the basil leaves with a tea towel.
- Fill a stockpot with 1 cup water, 1 cup milk, a teaspoon of salt, and bring to a rolling boil. Then add the zucchini chunks, cover with a lid, and boil over medium heat for about 15 minutes. Be careful as the milk may boil, over, so leave the lid askew.
- Turn the heat off, add the basil leaves, the butter, and the Parmigiano.
- Blend into a smooth soup with an immersion blender.
- Serve it very hot with a little toasted rustic bread.
Nutrition
Calories: 177kcal | Carbohydrates: 7g | Protein: 8g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 41mg | Sodium: 310mg | Potassium: 219mg | Fiber: 0.1g | Sugar: 6g | Vitamin A: 692IU | Vitamin C: 1mg | Calcium: 269mg | Iron: 0.2mg