Zucchini Basil Soup, Delightful!

A delightfully delicious soup I made using the remaining zucchinis I had and purchased from the farmer's market.  The basil in this soup really adds some nice flavour and aroma.  The recipe comes from one of my most favourite food websites/blogs, Fat Free Vegan Kitchen. It was really simple to make, a lovely Summer soup.

What you will need

Boil then simmer the vegetables with the broth.

Zucchini and Basil Soup 

Original recipe from Fat Free Vegan Kitchen, this is what I used:

• About 7-8 cups of chopped zucchini (2 pounds zucchini)
• 1 large red onion, chopped
• 4 cloves garlic, crushed
• 1/2 tsp sea salt
• 1/2 tsp freshly ground pepper
• 3 cups vegetable broth
• 1/3 cup fresh basil leaves, packed
• 3 tbsp raw cashews
• 1 tbsp nutritional yeast
• additional salt & pepper, to taste

1. Cook the 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.
2. Once cooled, pour everything into a blender in 2 batches, if necessary.  Add the basil, cashews, and nutritional yeast and blend until smooth.
3. Return soup to the pot, heat over med to low heat and season again with sea salt and pepper to taste.
4. Chop or Shred any remaining zucchini to use as garnish. Pour soup into bowls and sprinkle garnish on top. Serve warm to hot.

Thank you again Susan for a great recipe!