Creamy Zucchini and Basil Soup
We are still happily chipping away at the monster zucchini. This recipe was very simple. I had almost everything on hand so we decided to try it out. It seemed like a fresh and simple recipe. I guess my expectations weren't very high. I was so wrong! This soup was loved by my even pickiest of eaters. We will definitely make this soup again. Perhaps for lunch today :) This recipe is from fatfreevegan.com. I made no adjustments to this recipe. It is gluten-free, vegan, soy-free, contains cashews.
Creamy Zucchini and Basil Soup
2 pounds zucchini (about 5 small to medium)
1 large Vidalia onion, chopped
4 cloves garlic, crushed
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3 cups vegetable broth
1/3 cup fresh basil leaves, packed
3 tablespoons raw cashews
1 tablespoon nutritional yeast
additional salt & pepper, to taste
Set aside one of the zucchini; trim and coarsely chop the rest.
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.
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.
Servings: 6
Yield: 4-6 servings
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