AIP Friendly Zucchini Soup with Fresh Basil
This vibrant, velvety soup is exactly the kind of bowl you want when you're eating clean without sacrificing flavor. Leeks, zucchini, and a generous handful of fresh basil come together in a nourishing bone broth base, with turmeric and ginger adding a gentle warmth that feels restorative rather than spicy. Every single ingredient here is protocol-friendly — no nightshades, no grains, no eggs, no dairy — so you can eat a full, satisfying bowl without mentally cross-checking a list. The technique is simple: soften, simmer, and blend until silky smooth, then finish with a bright squeeze of lemon juice that lifts the whole thing. It makes four servings, so it's practical for meal prep or a light weeknight dinner that comes together in under 30 minutes. A drizzle of olive oil and a few torn basil leaves on top turn it from everyday to genuinely beautiful.
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 1 large leek, white and light-green parts only, thinly sliced
- 3 cloves garlic, minced
- ½ tsp fine sea salt, plus more to taste
- 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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