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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