Inspired by: Zuppa di zucchine
- Pitta seasonJun – Sep in the north
Zucchini & Basil Summer Soup
- Serves
- 4
- Portion
- 250 ml
- Time
- 25 min
- Texture
- Smooth
- Season
- Pitta season (summer)
- Dosha
- Vata
- Pitta
- Kapha
Pitta-pacifying
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Zucchini / tori | 3 medium | 600 g | 3000 g | |
| Potato | 1 small | 100 g | 500 g | |
| Extra-virgin olive oil | 1 tbsp | 15 g | 75 g | |
| Fresh herbs (rosemary, thyme, sage, basil, parsley, oregano, dill, tarragon) | ½ cup basil | 15 g | 75 g | |
| Vegetable stock (no onion–garlic, home-made) | 3 cups | 700 ml | 3500 ml | |
| Cow's milk, whole | ⅓ cup + 1 tbsp | 100 ml | 500 ml | |
| Rock salt (sendha namak) | ½ tsp | 3 g | 15 g | |
| Black pepper | pinch | 0.3 g | 1.5 g | |
| Lemon juice | 1 tsp | 5 ml | 25 ml |
Method
How to cook it
Step 1: Warm oil; add zucchini and potato; cook gently 5 minutes.
Step 2: Add stock; simmer 12 minutes.
Step 3: Blend with basil; add milk; warm through.
Step 4: Season; lemon off heat. Serve warm or at room temperature.
Nutrition
Per serving, estimated
Low salt · 0.8 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g)
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromGarlic→Tobasil and a little lemon
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