Creamy Zucchini and Basil Soup
Cashews provide the creaminess but also virtually all of the fat. Omit them if you like, or substitute a few tablespoons of plain soy yogurt.
Servings: 6
Calories: 128kcal
Ingredients
- 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 (I used Imagine No-Chicken)
- 1/3 cup fresh basil leaves , packed
- 3 tablespoons raw cashews
- 1 tablespoon nutritional yeast
- additional salt & pepper , to taste
Instructions
- 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.
