A simple soup that features a veggie superstar as it’s main ingredient. Zucchini is naturally low in calories, rich in fiber and packed with phytonutrients. No one will complain when you serve this creamy vegan soup at a yoga potluck or family dinner.
Wash and cut the zucchini into small pieces. Chop the onion, spring onions, and crush the garlic.
Place the olive oil, crushed garlic and onions in a saucepan. Sautee for 2 minutes, then add the zucchini and dried basil leaves. Add 2 cups of water. Boil for 10 minutes.
Remove the contents of the saucepan from the heat and place in a high speed blender. Blend for 2 minutes until smooth.
Garnish with fresh mint or green onion. Serve hot.