How to make a Vegan Zucchini Basil soup.
Basil is in the southern European, especially Italian cuisine one of the most commonly used spices. Upon drying, however arising loss of flavor. The fresh as the dried leaves are used as a cooking spice.
Zucchini contains a lot of water, are low in calories, rich in vitamins and easy to digest. 100 g zucchini contains on average: 80 kJ, 93 g of water, 2.2 g usable carbs, 1.6g protein, 1.1 g fiber, 152 mg potassium, 30 mg calcium, 25 mg phosphorus, 3 mg sodium, 1, 5 mg iron, vitamins A and C.
Creamy Zucchini and Basil Soup
Cashews provide the creaminess but also virtually all of the fat. Omit them if you like, or substitute a few tablespoons of plain soy yogurt.
- 2 pounds zucchini (about 5 small to medium)
- 1 large Vidalia onion, chopped
- 4 cloves garlic, crushed
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 3 cups vegetable broth (I used Imagine No-Chicken)