Zucchini, Pea, and Basil Soup
This quick and easy Zucchini, Pea, and Basil Soup brings spring and summer flavors to your table. Combining seasonal ingredients and a very simple cooking method using your air fryer, you can prepare a delicious and vibrant soup in a very short time.
Servings: 4 people
Calories: 83kcal
Ingredients
- 3 zucchinis
- ½ onion
- 3 cups vegetable stock
- 1 cup frozen peas
- 1 handful fresh basil
- 2 tablespoons nutritional yeast flakes
- Salt and pepper to taste
- Olive oil for roasting
Garnish options:
- Croutons
- Toasted seeds
- Diced zucchini
- Plant-based cream we use oat cream
Instructions
- Preheat the air fryer or oven to 400°F (200°C). Chop the zucchini and onion into large chunks.
- Drizzle with olive oil and place in the air fryer basket or on a baking sheet. Cook for 15 minutes or until tender and lightly caramelized.
- Meanwhile, in a medium saucepan, heat the vegetable stock and add the frozen peas. Simmer for 2-3 minutes, then remove from heat and set aside.
- Once the zucchini and onion are cooked, transfer them to a blender. Add the warm stock with peas, fresh basil leaves, and nutritional yeast flakes.
- Blend until smooth, adding more water or stock if needed to reach desired consistency. Season with salt and pepper to taste.
- Garnish with croutons, diced zucchini (cooked/raw), and a drizzle of plant-based cream or extra virgin olive oil. We use oat cream.
Nutrition
Calories: 83kcal | Carbohydrates: 15g | Protein: 6g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.03g | Sodium: 719mg | Potassium: 567mg | Fiber: 5g | Sugar: 8g | Vitamin A: 952IU | Vitamin C: 42mg | Calcium: 36mg | Iron: 1mg