Ingredients

The following ingredients have 6 Servings
  • 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)

Instruction

  • 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.