The zucchini in my garden is growing faster than I can use it. Even though it is summer, I still love soup, especially if it comes directly from the garden. This year, I planted zucchini, onions, tomatoes, green beans, peppers, and melons. I also grow a separate herb garden where I grow basil, rosemary, mint and parsley.
Zucchini is extremely low in calories, high in fiber, with high water content. If interested in a great weight loss food, zucchini is for you. Zucchini also helps maintain optimal health.
Although larger zucchinis are generally used to make zucchini bread, smaller ones with the blossoms still attached are the best choice for freshness and juiciness for soups, salads, and other meals. When purchasing zucchini in a store, choose small to medium zucchini with shiny green skin. Holes indicate older, less fresh zucchini.
Even though Zoodles are usually my "go to" zucchini staple, I wanted to prepare a zucchini soup. Instead of just chopping the zucchini, I chose to puree it this time for a smooth soup. With only five ingredients, this soup is so flavorful, you won't believe how easy it is to transform zucchini into an elegant pureed soup infused with basil and shallots.
Basil is one of my favorite herbs! It is easy to grow inside as well as outside. Although my primary herb garden is outside in the summer, I enjoy herbs year round in my kitchen. Basil must be cut and used prior to it flowering. Once it flowers, the basil no longer grows; in order to keep it producing from the same plant, it must be harvested often.
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂