Zucchini Soup with Basil by Chef Alison Velazquez

67563_565232840174547_2133835455_n — Chef Alison Velazquez, author of *Souping*

Over the past few years, I’ve learned a lot about the benefits of soup. About two years ago, I decided to try a soup cleanse from Chicago-based Skinny Souping . I’ve tried a lot of cleanses over the years and they have always left me feeling ravenous at the end of the day. This wasn’t the case with the soup cleanse. The soups were absolutely delicious and satisfying. The morning soup was actually a colorful, fruity flavored alkaline water and the last soup was a flavored nut milk which tasted like heaven. I’ve been hooked ever since! So when Alison Velazquez, the chef and health/wellness expert who owns Skinny Souping, came out with her cookbook Souping I was super excited to try making her amazing soups at home. I’ve had the chance to chat with Alison a few times and am so excited to feature her and share this easy, refreshing recipe. If you’re into cleansing then check out Skinny Souping and definitely make this light, bright summer soup at home!

Chef Alison Velasquez, owner of Skinny Souping

Zucchini Soup with Basil by Chef Alison Velazquez

Servings: 6
Time: 1hr
Difficulty: easy
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Ingredients

1/4 tbs Olive oil
1 cup onion, diced
2 tsp garlic, minced (about 2 cloves)
4 cups zucchini or summer squash, roughly chopped
6 cups purified water
1 cup baby spinach, tightly packed
4 tbs fresh basil, chopped
1/8 tsp salt
1/8 tsp pepper

Directions

In a medium stockpot, heat olive oil over medium heat for 2 minutes. Add onion and garlic and cook until onion is translucent, about 5 minutes.
Add zucchini and water, and bring to a boil. Reduce heat and simmer for 10 minutes or until zucchini is cooked through. Remove 2 cups cooking water and set aside.
Carefully transfer contents of pot to blender. Add spinach and basil, and puree until well combined. Add reserved cooking water as needed to reach desired consistency. Season with salt and pepper.

Nutrition Information: