Creamy Zucchini-Basil Soup

Name: Creamy Zucchini-Basil Soup
Yield: 4 servings
Ingredients: 1 1 tablespoon avocado oil; 1 1 onion, finely chopped; 1 2 zucchinis, chopped; 1 2 cups Gut-Healing Bone Broth; 1 1/4 cup basil leaves; 1 1 clove garlic, minced; 1 Fine sea salt and freshly ground black pepper, to taste; 1 1/4 cup extra virgin olive oil

From the kitchen of Carly

Bright basil and tender zucchini blended smooth with bone broth, then silked with olive oil. Light enough for summer, nourishing enough to keep you satisfied. A clean, herbaceous bowl that tastes like you spent way more time cooking than you actually did.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 tablespoon avocado oil
11 onion, finely chopped
12 zucchinis, chopped
12 cups Gut-Healing Bone Broth
11/4 cup basil leaves
11 clove garlic, minced
1Fine sea salt and freshly ground black pepper, to taste
11/4 cup extra virgin olive oil

Instructions

In a saucepan, heat the oil and onion over medium-high heat. When hot, add the zucchini and sauté until the vegetables are soft. Set aside and let cool for 5 minutes.
Place the zucchini and onion, bone broth, basil, garlic, salt, and pepper in a food processor. Blend until combined. Add the olive oil and pulse until combined. Return the soup to the saucepan and reheat. Divide soup between two bowls and serve.