This vibrant, creamy soup brings the warmth and benefits of anti-inflammatory turmeric and fresh basil, perfect for a comforting meal.
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| Name | amount | RDA |
|---|---|---|
| Carbohydrates | 10g | 3% |
| Fat | 12g | 18% |
| Calories | 160kcal | 8% |
| Protein | 3g | 6% |
| Energy | 670kJ | 8% |
| Sodium | 450mg | 19% |
| Carbs | 10g | 3% |
| Iron | 1.5mg | 8% |
| Vitamin D | 0µg | 0% |
| Manganese | 0.4mg | 20% |
| Sugars | 4g | 8% |
| # | Name | quantity | image |
|---|---|---|---|
| 1 | zucchini | 3 |
|
| 2 | vegetable broth | 800 |
|
| 3 | unsweetened coconut milk | 200 |
|
| 4 | fresh basil leaves | 20 |
|
| 5 | ground turmeric | 2 |
|
| 6 | olive oil | 10 |
|
| 7 | salt | 2 |
|
| # | Steps |
|---|---|
| 1 | Wash and chop the zucchinis into small cubes. |
| 2 | In a large pot, heat olive oil over medium heat. Add the zucchini and a pinch of salt, sauté for 5 minutes. |
| 3 | Pour in the vegetable broth and bring to a simmer. Cook for another 10 minutes until the zucchini is tender. |
| 4 | Stir in the ground turmeric and coconut milk, letting the flavors meld for 3 minutes. |
| 5 | Remove from heat, add fresh basil leaves, and blend the soup until creamy using an immersion blender. |
| 6 | Return the pot to low heat, adjust seasoning with salt, and serve the soup warm, garnished with extra basil leaves. |
