Ever make a recipe and think to yourself, “Boy that was good, but I think I can make it even better.” Such was my experience with these two zucchini soup recipes (Zucchini Basil Soup with Lemon and Zucchini Coconut Soup with Thai Basil).
The first recipe (pictured above) was inspired by a no gluten and no dairy diet that I’m currently doing. When I first tasted it, I knew it needed a little something.
Oh how I love dairy, especially good quality full-fat dairy. Nor do I think it’s bad for me. That’s not why I’m currently excluding dairy. I’m doing a temporary reset/detox which is more about not having caffeine and sugar. The dairy part was optional but I figured I’d go for the full torture experience.
I will go back to dairy like a cow goes back to pasture real soon.
My point is that had I included a generous dollop of sour cream or yogurt or added some parmesan cheese I think it would have been absolutely perfect and there would have been no need for a post with two zucchini soup recipes.
Get the second zucchini soup recipe, Thai zucchini coconut soup with Thai basil, by following this link.