Cream of Zucchini Soup
This is the perfect way to use them, showcasing their sweet summer flavor. Roasting the zucchini first enhances the entire flavor of the soup but it is also an additional step in the preparation and is not necessary for a delicious soup.
1 large onion, coarsely chopped
1 large zucchini, chopped
1/4t chipotle powder *optional
3T coconut oil
6c boiling water
1 veg bouillon
1t salt or to taste
1/2-1 whole fresh jalapeño
large handful fresh parsley or basil *optional
Bring 6c of water to a boil.
In a large soup pot, add the oil and sauté the onions until golden and soft. Add the zucchini, salt, and black pepper. Continue to sauté until the zucchini softens and turns bright green. Add the boiling water, the bouillon cube (or powder). Bring to a boil and reduce heat and simmer for 10 minutes.
In a blender or vitamix, add the zucchini mix, the cashews, and the jalapeño. Blend first at low speed and finally walking it up to full power. Let run for about 30 seconds.
Adjust the seasonings again after blending.
*Caution: blending hot liquids can be extremely dangerous. Fill the blender only half way and proceed in batches if necessary.