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Marinated Zucchini and Chickpea Salad
Creamy Zucchini & Basil Soup (From: Susan)
2 pounds zucchini (5 small to medium)
1 large onion, chopped
4 cloves garlic, minced
salt & pepper to taste
3 cups vegetable broth (low salt preferred)
1/3 cup basil leaves, packed
3 tablespoons of raw cashews (not roasted or salted). See note below.
1 tablespoon of nutritional yeast. See note below.
Set aside one of the zucchini, trim and coarsely chop the rest.Cook onion in a large pot 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 additional salt and pepper if you prefer and keep warm. Shred the remaining zucchini with a grater or or potato slicer. Pour soup into bowls and sprinkle grated zucchini over the top.
My family also enjoys this soup chilled. This soup also freezes well. Servings: 6