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🍲 Creamy Zucchini Pasta Soup

410 kcal · 30 min · 4 servings

Ingredients

• 400 g Zucchini
• 2 Stk. Onions
• 3 Stk. Garlic cloves
• 1 Liter Vegetable broth
• 200 ml Coconut milk (can)
• 150 g Penne pasta
• 2 EL Olive oil
• 1 TL Salt
• 1/2 TL Pepper
• 10 Blätter Basil

Instructions

1. 1. Wash the zucchini and cut it into large cubes. Peel the onions and chop them finely. Press the garlic.
2. 2. Heat the olive oil in a large pot. Sauté the onions and garlic for 3 minutes until fragrant.
3. 3. Add the zucchini cubes to the pot and sauté them for 5 minutes.
4. 4. Pour in the vegetable broth and coconut milk. Bring the mixture to a boil and reduce the heat.
5. 5. Add the pasta to the soup. Cook for 10 minutes until al dente (firm to the bite).
6. 6. Remove the pot from the heat. Puree the soup with an immersion blender until creamy. Season with salt and pepper.
7. 7. Serve the soup hot, garnished with fresh basil leaves.

Nutrition per serving

• kcal: 410
• Protein: 12 g · Fett/Fat: 18 g · Carbs: 52 g