Chilled Basil Zucchini Soup - A New Summer Favorite

Here’s an amazing plant-based soup that’s good cold, room temperature or hot. If the name didn’t give it away, let me just tell you this soup is packed full of vegetables ready to make you feel amazing. Whether your diet is traditional, plant-based, paleo, AIP, keto or low-lectin, this recipe can be modified to fit right in.

My wife found the basic gist of this recipe online somewhere and dictated it to me while I was cooking. Naturally I made a few tweaks to balance the acidity of the lemon juice, and tried cooking it with cauliflower instead of zucchini, which works quite well. What can’t cauliflower do? Lol, kill me now.

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This recipe makes about 8 servings, so you’ll have extra to share or freeze for later!

Ingredients:

• 2 leeks (you can medium-sized onions in a pinch), chopped and rinsed

• 4-6 celery stalks, chopped

• 2 pounds zucchini (peel and de-seed or sub cauliflower if you on a low-lectin or AIP diet), chopped

• 6 cloves garlic (or more to taste), diced

• 4 cups water or vegetable stock

• Juice of 2 lemons

• 3 tsp sea salt

• 1-1/2 tsp black pepper (omit for AIP)

Instructions:

• Sauté leeks and celery over medium heat until slightly translucent, about five minutes

• Add garlic, zucchini and water and let simmer for 10 minutes

• Add basil, lemon juice, salt and pepper and blend to desired consistency

• Chill for at least 4 hours (24 hours will allow the flavors to blend a little better)

Serves 8