on Jul 14, 2016, Updated Aug 28, 2020 Be it monsoon or winters, you’ll always find me making a warm cup of soup every time there’s a slight nip in the air. And this Zucchini Basil Soup by my friend Amishi from Naive Cooks is one of my absolute favourites! It’s perfect for those cosy winter evenings when you feeling staying tucked into a warm blanket with a mug of this hot soup to slurp on while watching Netflix! But the refreshing ingredients of this soup also means that you can just as easily have it on a hot summer evening, because believe it or not, this soup actually tastes incredible cold too!
Reasons Why You’ll Love This Soup
It’s a simple delicious soup that’s actually perfect for all seasons Apart from zucchini and basil, this soup requires just a few other ingredients most of which are pantry staples Since it’s made in the pressure cooker, this soup comes together in no time Naturally vegetarian and gluten free, this soup can be easily made vegan by adding replacing sour cream and yogurt with coconut cream
Top Tips To Make The Best Zucchini Basil Soup
Make sure to not add too much water to the pressure cooker as that could affect the flavors and textures of the soup. Add just enough to cover the ingredients for the best results. If you’re in a hurry, you can always use an immersion blender to blend the soup directly in the pressure cooker. This will not give you the smoothest results, but it will be much quicker without any change in the taste.
A simple soup for all seasons – fresh zucchinis, basil and just a few more ingredients are all that you need to make this delightfully easy soup loved by all! And the fact that it’s made in the pressure cooker means that making soup really cannot get faster and easier than this, right?
More Creamy Healthy Soups
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