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 clove garlic, minced
4 medium zucchini, chopped, about 5c
1/4t chipotle powder *optional
1/2 fresh jalapeño, diced
3T coconut oil
6c boiling water
1 vege bouillon
1t salt or to taste
Cashew heavy crème:
Bring 6c of water to a boil.
For the crème:
In a blender, grind the cashews to a powder. Add the water and blend at first at low speed and finally walking it up to full power. Let run for about 30 seconds. This should create a thick nut milk, likened to heavy crème.
In a large soup pot, add the oil and sauté the onions until golden and soft. Add the zucchini, salt, jalapeño 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 batches, in a blender or vitamix*, puree the zucchini soup. At this point, the soup is delicious as is or the crème can be added to create a wonderfully elegant soup. Add the crème into the soup and stir with a ladle to incorporate. Adjust the seasonings again after adding the crème.
*Caution: blending hot liquids can be extremely dangerous. Fill the blender only half way and proceed in batches if necessary.