Basil Zucchini Pomegranate Soup
Basil Zucchini Pomegranate Soup
1 large zucchini, roughly chopped
1/2 cup fresh basil, loosely packed
1 Tbs. extra virgin olive oil
sea salt and pepper
1 overflowing tsp. pomegranate molasses
In a small pot, cover the zucchini with water. Bring to a boil and cook for about 3 minutes.
Drain.
Transfer to a high-speed blender with the basil, oil, and plenty of salt and pepper.
Purée until smooth.
Drizzle with succulent and sweet pomegranate molasses just before serving.
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