Anti Inflammatory Zucchini Soup with Fresh Basil
Total time45 min
Prep time15 min
Cook time30 min
4.7(10)
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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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