Springtime Zucchini Soup with Basil, Brown Rice and Toasted Pine Nuts


This recipe for zucchini soup is an entry in our Spring Fling Dairy-Free Recipe Contest, created and submitted by Shannon Kohn. To qualify, the recipe includes Unsweetened Coconut Milk Beverage by So Delicious Dairy Free.

Springtime Zucchini Soup with Basil, Brown Rice & Toasted Pine NutsSpring Fling Dairy-Free Recipe ContestFor more details about the recipe contest, see this post: www.godairyfree.org/news/spring-fling-dairy-free-recipe-contest

Special Diet Notes & Options: Springtime Zucchini Soup

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, soy-free, vegan and vegetarian.

For nut-free and generally top food allergy-friendly zucchini soup, simply omit the pine nut garnish.

Springtime Zucchini Soup with Basil, Brown Rice and Toasted Pine Nuts
Prep time
Cook time
Total time
Serves: 4-6
  • 1 lb fresh zucchini, chopped
  • 1 cup onion, chopped
  • 1 teaspoon garlic, minced
  • 1 cup vegetable broth
  • 2 cups So Delicious Dairy Free Unsweetened Coconut Milk Beverage
  • 1 teaspoon Kosher salt
  • ¼ teaspoon ground black pepper
  • 1½ cups hot, cooked brown rice
  • 2 tablespoons fresh basil, chopped
  • 2 tablespoons toasted pine nuts, chopped
  1. Combine zucchini, onion, garlic and vegetable broth in a large saucepan. Bring mixture to a boil over medium heat. Reduce heat to medium-low, cover, and cook 10-12 minutes, or until vegetables are very tender.
  2. Puree cooked vegetables and broth directly in pan using an immersion blender, or allow mixture to cool until safe to place into a large food processor, puree, and return to pan.
  3. To pureed mixture in saucepan, add coconut milk beverage, salt and pepper. Cook uncovered over medium-low heat for 4-6 minutes, stirring regularly, to warm soup and combine flavors.
  4. While soup is warming, combine rice and basil in a medium bowl.
  5. To serve: Divide and ladle soup into 4 - 6 shallow serving bowls. To middle of soup in each bowl, decoratively mound an equal amount of the basil-rice mixture. Garnish top of rice mixture in each bowl with an equal amount of the chopped pine nuts. Serve immediately.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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