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Zucchini Basil Cream Soup
2026 June 12
How often have you resolved to cook something fresh but haven’t managed it due to a lack of time? Why not give this courgette and basil cream soup a go? It’s quick and easy to make, fresh, healthy and absolutely delicious! This lush green, smooth soup can even be whipped up ‘in a jiffy’ during your lunch break.
Preparation
Wash and trim the courgettes, then chop them into large chunks. Heat the ghee in a large saucepan and fry the courgette chunks for 5 minutes.
Now top up with water, add pepper, nutmeg, salt and Vata-Churna, and simmer for 5 minutes.
Pluck the basil leaves from the stalks, wash and roughly chop them, then add to the vegetables.
Finally, purée the mixture and stir in the cream.
Season to taste with Vata-Churna and salt.
Tip for when you’re really peckish: The soup can be deliciously complemented with a slice of toasted bread and ghee or cream cheese.
Cream does not necessarily need to be added; it is simply there to round off the flavour.
(Adapted from: Cooking According to Ayurveda by Dr Karin Pirc and Wilhelm Kempe)
- 1 kg courgettes
- 650 ml hot water
- 2 pinches of grated nutmeg
- 1/2 tsp salt
- 1/2 tsp Vata-Churna
- 2–3 tbsp sweet cream
- 1 tbsp ghee
- 1/2 tsp ground black pepper
- 1 bunch of fresh basil
