Whole30 Creamy Zucchini Soup
Dive into flavorful simplicity with our Whole30 Creamy Zucchini Soup—a nourishing, dairy-free delight that makes healthy eating effortlessly delicious. This velvety soup combines tender zucchini, aromatic sautéed onion and garlic, and the richness of full-fat coconut milk for a perfectly creamy texture without the use of cream. Enhanced with fresh basil, a hint of lemon, and a sprinkle of nutritional yeast for added depth, this recipe is both Whole30-compliant and packed with wholesome ingredients. Ready in just 35 minutes, it’s ideal for cozy weeknight dinners or meal prep. Serve it piping hot, garnished with basil for a comforting, vibrant dish that doesn't compromise on flavor or health.
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Recipe Information
Ingredients
- 4 medium zucchini
- 1 large onion
- 3 garlic cloves
- 2 tablespoons olive oil
- 4 cups chicken broth (use Whole30-compliant)
- 1 cup full-fat coconut milk
- 0.5 cup fresh basil leaves
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
Instructions
Start by thoroughly washing the zucchini and then chop them into thick slices.
Peel and finely chop the onion.
Peel the garlic cloves and mince them finely.
In a large pot, heat the olive oil over medium heat.
Add the chopped onion and garlic to the pot, sauté until the onion becomes translucent, about 5 minutes.
Add the zucchini slices and continue cooking for an additional 5 minutes, stirring occasionally.
Pour the chicken broth into the pot, increase the heat to high, and bring to a boil.
Once boiling, reduce to a simmer, cover the pot, and let it cook for 10 minutes or until the zucchini is tender.
Turn off the heat. Use an immersion blender to puree the soup until it’s smooth and creamy. Alternatively, you can transfer the soup in batches to a blender. Be careful not to overfill the blender as the hot liquid can expand.
Return the pureed soup to the pot, if using a blender.
Stir in the coconut milk, chopped basil leaves, sea salt, black pepper, nutritional yeast, and lemon juice.
Reheat the soup gently over low heat until it’s warmed through. Taste and adjust seasoning if necessary.
Serve hot, garnished with additional basil leaves if desired.
Nutrition Facts
Calories |
1289 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.9 g | 115% | |
| Saturated Fat | 55.7 g | 278% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 12116 mg | 527% | |
| Total Carbohydrate | 105.0 g | 38% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 72.3 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 274 mg | 21% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 3122 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
