Vegan Zucchini, Avocado and Basil Soup

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  • 2 Tablespoons of Olive Oil
  • 4 Medium Zucchini, cubed
  • 1 Large  Onion, chopped
  • 4 Cloves Garlic, crushed
  • 1/2 Teaspoon salt
  • 1/4 Teaspoon Freshly Ground Pepper
  • 4 Cups Vegetable Broth
  • 1/3 Cup Fresh Basil Leaves, packed
  • 1/3 Cups Raw (soaked) Cashews
  • 1 Avocado
  • Cayenne pepper, to taste
  • Additional salt & pepper, to taste

1. Cook onion in olive oil 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 10 minutes. Remove from heat and allow soup to cool for about 30 minute before proceeding.

2. Pour half of the mixture into a blender.  Be careful not to overfill because the hot liquid will explode and give you a mess and possibly a burn.  I like to put a cup in, turn on the blender and then add more with the blender running.  Add the basil, cashews, and avocado. Blend until smooth.

3. Return soup to the pot, season to taste, and keep warm. Pour soup into bowls and garnish with chiffonade of basil.

Servings: 4-6

- Recipe courtesy of Alison Wonderland Tucker


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