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Creamy Zucchini and Basil Soup
Ingredients
- 2 lbs zucchini, about 5 sm – med1 lg onion, chopped
- 4 cloves garlic, crushed1/2 tsp salt
- 1/4 tsp ground pepper3 T raw cashews
- 3 c vegetable broth or better than bouillon vegetable base
- 1/3 c fresh basil leaves, packed (I use a combination of fresh and dried)
- 1 T nutritional yeastSalt & pepper, to taste
Directions
- Trim and coarsely chop the zucchini.
- Cook onion in a large saucepan for about 5 minutes, until softened. Add the garlic and cook for another minute. Stir in the chopped zucchini, salt, and pepper and cook over medium heat, stirring occasionally, for 5 minutes. Add the broth and simmer until zucchini is tender, about 15 minutes.
- Pour into a blender (in 2 batches, if necessary) taking care to avoid burns by not filling the blender more than halfway. Add the basil, cashews, and nutritional yeast and blend until smooth. For this step I used an immersion blender stick.
- Return soup to the pot, season with salt and pepper to taste, and keep warm. Shred the remaining zucchini with a spiral slicer, mandolin, or grater. Pour soup into bowls and sprinkle grated zucchini over top.
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