Low Sodium Zucchini Soup with Fresh Basil

Total time45 min

Prep time15 min

Cook time30 min

Low Sodium Zucchini Soup with Fresh Basil

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Ingredients

4 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 large leek, white and light-green parts only, thinly sliced
3 cloves garlic, minced
½ tsp fine sea salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp ground turmeric
¼ tsp ground ginger
2 lbs zucchini (about 4 medium), cut into 1-inch pieces
4 cups bone broth
1 cup packed fresh basil leaves, plus more for serving
1 tbsp fresh lemon juice

For serving

1–2 tbsp olive oil, for drizzling (optional)
fresh basil leaves, for serving (optional)

Instructions

1
Heat 2 tbsp olive oil in a large pot over medium heat until shimmering. Add the leek and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
2
Add the garlic, salt, turmeric, and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

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