Zucchini Basil Soup

This simple, fast and healthy recipe is the perfect light dinner at this point in your pregnancy. It takes 20 minutes to make delicious soup. To meet your daily protein requirement, you could add some shredded chicken or a handful of cooked legumes to the bowl.

| Serves 2-3 |

Ingredients

1 medium onion, diced

2 tbsp olive oil

4 garlic cloves, crushed

3 zucchini

2 cups water or veggie stock

salt and pepper to taste

½ tsp white vinegar

1 cup fresh basil leaves, packed, plus more for garnish (or sub fresh mint or cilantro)

garnish: plain yogurt or sour cream (optional)

Method

Sauté onion in a medium pot for 2-3 minutes until translucent.

Turn down the heat, and add the garlic. Sauté for 3-4 minutes, until garlic is fragrant and golden.

Add sliced zucchini and water (or stock), salt and pepper.

Bring to a simmer over high heat, cover, turn heat down, and simmer for 15 minutes.

After 15 minutes check to see if zucchini is translucent and fork tender.

Blend in batches until very smooth, adding the fresh basil directly into the blender with the soup. (Cover blender lid with a kitchen towel, holding down firmly, to prevent a blender explosion.)

Return to the pot. Stir in vinegar, adjust salt if necessary.

Serve in bowls, garnish with basil ribbons. For extra richness add a swirl of plain yogurt or sour cream.