Capture early-summer bounty with a dairy-free, vegan, low-FODMAP soup made from green zucchini and basil with a hint of chardonnay (why not?).
By DeliberateFare.com, variation of Ina Garten's zucchini basil soup
Fresh and beautifully colored, this dairy-free, vegan soup is sure to please your lunch crowd. Inspired by a green goddess bounty of zucchini at my local grocer, I turned to Ms. Garten's recipe, as her soups really are the best. Eliminating all of the dairy (Parmesan cheese, Greek yogurt) and garlic and onion, we are left with a simple soup that is still so flavorful thanks to the fresh vegetables and Vegan Vegetable Stock. The original recipe calls for chicken stock, which makes this soup heartier than I wanted. Try it with the vegetable stock; I promise the flavor will spring you into such a light mood!
INGREDIENTS
- 1 Tbsp Garlic-Infused Oil (when pinched for time, I use La Tourangelle French-infused garlic oil made with sunflower oil)
- 1 Tbsp vegetable oil (I use grapeseed)
- 1 ½ lbs fresh zucchini, peels on, ¾-inch dice
- ¼ tsp ground nutmeg
- Pinch crushed red pepper flakes
- 1 tsp kosher salt
- ½ tsp ground black pepper
- 1 cup white wine (I use chardonnay)
- 4 cups Vegan Vegetable Stock
- ½ cup fresh basil, chopped
- Several fresh basil leaves, whole, for garnish
METHOD
- In large stock pot on stove at medium-high heat, heat oils until just glistening. Add to oils zucchini, nutmeg, red pepper flakes, salt, and black pepper. Allow zucchini to cook for several minutes or until just tender.
- Add to pot white wine, vegetable stock, and fresh basil. Bring to a boil and then reduce heat to simmer. Allow to simmer with lid on pot for 10 minutes. Remove from heat. Turn off burner.
- Using blender, immersion blender, or food mill, process soup to a puree.
- Serve warm with a garnish of basil leaves.
SUGGESTIONS
- This soup serves 6 (about 7 cups total; I need the extra cup for spillage!). One serving is low-FODMAP, given the amount of zucchini.
- Soup refrigerates and freezes well. Store in lidded refrigerator container for up to 3 days. Store in freezer container for up to 3 months.
- This soup pairs well with a toasted slice of Mr. Wonderful Bread smeared with pumpkin seed butter (I use 88 Acres) and topped with sliced radishes for a satisfying, vegetarian lunch.
- Use caution when transferring the hot soup to blender. Please, no burns in the kitchen on my watch!
- Save the ends of the zucchini and stems of the basil for your next batch of homemade Vegan Vegetable Stock. Plop them into a ziplock freezer bag until ready to use.
- Migraine Warning: Fermented Foods (wine).