Spring is around the corner and what better way to start it off with this transitional dish! A bowl of creamy zucchini and basil soup that's perfect for both cold and warm weather. This flavourful and healthy zucchini basil soup has the most luscious silky texture that combines smoothly with Dibble Sour Cream. On top of that, it is very easy and fast to make! You will only need 30 minutes to cook this dish – 25 if you take out the toppings! This is because this recipe requires very few ingredients that you most probably already have in your fridge: zucchini, basil, onion, garlic. Dinner is ready!
Prep Time 5 minutes
Cook Time 25 minutes
1 small brown onion, diced
1 zucchini, sliced
1 Tbsp slivered almonds, roasted
In a medium pot over medium to high heat, add the olive oil and saute the chopped onions for 2-3 minutes until tender.
In a medium pan on medium heat, add in olive oil and cook the sliced zucchini on each side for 3 minutes until both sides are evenly brown.