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Zucchini Basil Soup
This recipe for Zucchini Basil Soup seems appropriate for an Anti-Inflammatory diet. It includes zucchini, vegetable soup, fresh basil, and lemon juice, which are all anti-inflammatory ingredients.
Adapted from food.com, by Softcolours
Ingredients
- 4 cups thinly sliced zucchini
- 1 medium onion, chopped
- 3 tablespoons butter
- 4 cups vegetable soup, preferably homemade
- 1 tablespoon finely chopped fresh basil
- 3 tablespoons fresh lemon juice
Method
- In a large saucepan, sauté chopped onion in butter until soft and translucent. Add zucchini, cover and simmer for 30 minutes.30 min timer
- Add the rest of the ingredients, and purée right in the pot using an immersion blender. If you are using a tabletop blender, be sure to cool soup slightly before blending).
Anti-inflammatory check: watch for ultra-processed ingredients, added sugar and fried food. Gluten gives food ideas, not medical advice: always check labels for allergens and cross-contact.
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This recipe also fits: Celiac recipes, Diabetes recipes, High blood pressure recipes, Mediterranean recipes, Balanced recipes, Gluten-free recipes, Vegetarian recipes.