Creamy zucchini Soup - Winter recipes | Food Encircle

Heat olive oil in a large pot over medium heat.

Add diced onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and cook for another minute until fragrant.

Add chopped zucchinis, salt, and pepper; cook for about 5-7 minutes until zucchinis are tender.

Pour in the vegetable broth and bring to a boil.

Reduce heat and let it simmer for 10 minutes.

Using an immersion blender, blend the soup until smooth.

Stir in the heavy cream and nutmeg; heat through but do not boil.

Taste and adjust seasoning if necessary.

Garnish with fresh basil before serving.

Spice Level: