Delicious, creamy zucchini soup, but without the dairy! This easy, Dairy Free Zucchini soup is not only flavorful, but Paleo & Whole30 approved, too! Can easily be made vegan or vegetarian.
Ingredients
2½ pounds zucchini, peel left on for color (about 6-7 medium zucchini)
1 medium onion, diced (about 1 cup)
2 tablespoons olive oil or cooking fat of your choice
4 garlic cloves, chopped
4 cups chicken stock or broth (use vegetable stock for a vegan or vegetarian option)
Sea salt and pepper to taste
⅓ cup fresh basil leaves
Instructions
Cook the onion and zucchini in olive oil over medium-low heat until onion is translucent. Add the chopped garlic and cook for an additional minute.
Add chicken stock and simmer for 15 minutes.
Remove from heat. Add in salt and pepper to taste.
Stir in basil. Puree with an immersion blender (sometimes called hand blender or stick blender) until smooth and creamy or blend in a blender in batches. Can be served either hot or cold.
Optional serving recommendations: add a drizzle of high quality olive oil (THIS high quality olive oil is my very favorite!!! SO good!) or a small dollop of coconut cream and freshly cracked pepper to each serving. If there is no dairy allergy, adding a bit of grated parmesan and/or a dollop of sour cream to each serving is delicious!