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–+ servings
Creamy Zucchini and Basil Velouté

Creamy Zucchini and Basil Velouté: Refreshing Summer Delight

Enjoy this refreshing Creamy Zucchini and Basil Velouté, perfect for warm days.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Vegetarian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Velouté
  • 2 tablespoons Olive Oil Substitute with butter for a creamier richness.
  • 1 medium Onion Adds sweetness; use shallots for a milder taste.
  • 3 medium Zucchini Opt for small, fresh zucchinis for the best flavor.
  • 2 medium Russet Potatoes Yukon Gold can offer a touch of sweetness.
  • 4 cups Chicken Stock Homemade is preferred, but vegetable stock keeps it vegetarian.
  • 1 cup Fresh Basil Thyme works in a pinch if basil is unavailable.
  • Salt Essential for seasoning to taste.
  • Pepper Essential for seasoning to taste.
  • 1 cup Crème Fraîche Greek yogurt or sour cream serve as alternatives.

Equipment

  • large stockpot
  • Immersion blender

Method
 

Step-by-Step Instructions
  1. In a large stockpot, heat olive oil and sauté diced onion for 3-5 minutes until translucent.
  2. Stir in diced zucchini and potatoes. Pour in stock and let it cook for 15-20 minutes until tender.
  3. Remove from heat, add fresh basil, and blend with an immersion blender until smooth.
  4. Taste and adjust seasoning with salt and pepper to your liking.
  5. Ladle into bowls and top with crème fraîche if desired; serve warm or chilled.

Nutrition

Serving: 1bowlCalories: 150kcalCarbohydrates: 22gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 5mgSodium: 250mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 40mgIron: 1mg

Notes

Use fresh ingredients for the best flavor and adjust consistency with more stock if necessary.

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