It’s summer in San Francisco (although you wouldn’t know it from the weather), and I threw together a light and dairy-free soup from leftover veggies from our 4th of July grilling party. It is absurdly filling and creamy for its 52 measly calories per serving, takes about 15 minutes to cook, and is a great way to get some seasonal vegetables in your diet.
This is delicious as a meal on its own or as a side dish. I paired it with smoked salmon and capers on one night and turkey meatballs (upcoming recipe) on another. I also used this as sauce on some miracle noodles, but I think it was better on its own.
Cost per serving: $1.50 (I rounded up in case you buy expensive groceries – yes that’s rounded up)
You will need
- A pot
- Cutting board + knife
- A blender or food processor
- 1 Small zucchini
- 1 Small yellow squash
- (or 1 big zucchini instead of 2 small ones)
- 2-4 Leaves of fresh basil
- 2-3 Cloves of garlic
- 1 T Chicken Bouillon (in the Mexican isle – I use this on everything)
- 1/3 C Unsweetened coconut milk (you can use the full fat kind that comes in a can, or actual milk if you want it to be creamier, but honestly, you only need it to make the soup easier to blend)
- Start boiling water in your pan.
- Chop your veggies into chunks.
- Boil the veggies (including the garlic) in your water. You can put the garlic in raw later if you like it spicier. I threw some bouillon in the water at this stage, but you don’t have to. I just thought it might subtly improve the flavor, but I have no science to back up my claims.
- Once your veggies are soft, put them in your blender or food processor with the coconut milk, bouillon, and basil, and blend it up.
- Boom, you’re done.