Creamy Zucchini and Basil Soup

Name: Creamy Zucchini and Basil Soup
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 6
Cuisine: Global
Ingredients: 79 milliliters fresh basil leaves, packed; 4 cloves garlic, crushed; 1 Tbsp nutritional yeast; 0 teaspoons freshly ground pepper; 3 Tbsps raw cashews; 1 teaspoons salt; 6 servings additional salt & pepper, to taste; 710 milliliters vegetable broth (I used Imagine No-Chicken); 1 large Vidalia onion, chopped; 5 pounds zucchini (about to medium)

You can never have too many soup recipes, so give Creamy Zucchini and Basil Soup Head to the store and pick up pepper, vidalian onion, cashews, and a few other things to make it today. It is a good option if you're following a gluten free, primal, and whole 30 diet. From preparation to the plate, this recipe takes roughly 35 minutes.

Instructions

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.

Ingredients you will need

Zucchini

Garlic

Pepper

Salt

Add the broth and simmer until zucchini is tender, about 15 minutes.

Ingredients you will need

Zucchini

Broth

Pour into a blender (in 2 batches, if necessary) taking care to avoid burns by not filling the blender more than halfway.

Equipment you will use

Blender

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.

Ingredients you will need

Nutritional Yeast