Summer Soup

8 30 196
Ingredients Minutes Calories
Prep Cook Servings
5 min 25 min 4
Summer Soup
Health Highlights


1/4 cup Extra virgin olive oil (just enough to cover the pot)
3 clove(s) Garlic (cloves, roughly chopped)
3 medium Zucchini (trimmed and roughly chopped)
1 dash Salt (to taste)
2 cup Vegetable stock/broth
1 cup Hemp milk (unsweetened)
1 cup Basil, fresh (mix with cilantro)
1 whole lemon(s) Lemon juice (fresh)


In a large pot, heat enough oil to cover the base of the pot over medium heat. Add garlic and cook for 30 seconds until fragrant.

Stir in chopped zucchini and salt. Sauté for 4 to 5 minutes until tender.

oliveAdd vegetable broth and hemp nondairy beverage, then bring to a boil. Reduce to a simmer and cook for another 5 minutes to let the flavors mingle.

Remove from heat, stir in herbs, and blend until smooth with either an immersion blender or in batches in a standard blender.

Taste for seasoning, and add a spritz of fresh lemon juice just before serving.

Nutrition Facts

Per Portion

Calories 196
Calories from fat 142
Calories from saturated fat 31
Total Fat 15.8 g
Saturated Fat 3.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.1 g
Monounsaturated Fat 15.2 g
Cholesterol 0
Sodium 522 mg
Potassium 724 mg
Total Carbohydrate 9.4 g
Dietary Fiber 3.3 g
Sugars 4.4 g
Protein 5.7 g

Dietary servings

Per Portion

Milk Alternative 1.9
Vegetables 2.2

Energy sources