Vegan Zucchini and Basil Soup

Note: If you are able to eat Cashews, I recommend using them, it really is yummy that way, I just cannot eat them myself and I was trying to leave them out.

 

2 lbs Zucchini, Chopped

1 Onion, Chopped

4 Cloves Garlic, Minced

1 Tbsp Coconut Oil

½ tsp Celtic Sea Salt

⅕ tsp black pepper

1  4 Cup box of Imagine Vegetable Cooking Stock

⅓ Cup fresh Basil leaves (one bunch), Cut with cooking shears

3 Tbsps Coconut Milk Powder (OR 3 Tbsps Crushed Roasted Cashews)

1 Tbsp Nutritional Yeast

Additional Celtic Salt and Black Pepper to taste

 

In a large pot:

Cook Onion in Coconut Oil for about 5 minutes.

Add the minced Garlic and cook for another minute.

Stir in the chopped Zucchini, Celtic Salt, Black Pepper and cook over medium heat for 5 more minutes, stirring occasionally.

Add Vegetable Cooking Stock, fresh basil, (and cashews if you are using them) and bring to a light boil, then turn down the heat and simmer for 15 more minutes

 

Using a stick blender, blend the soup until smooth and add the coconut milk powder (if not using cashews) and nutritional yeast while blending. When the soup is creamy add salt and pepper to taste and serve.

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Published by

cookingwithsarahblog

I am a wife and mother of two furkids, Nemo the tiny toy poodle and Riley the awesome tabby cat and a human baby born in March 2017. Our household is completely gluten and dairy free and I love baking new yummy recipes to share with my wonderful friends and family! My recipes are requested a lot, so I decided to start this blog to share these awesome recipes with anyone who is interested. Enjoy!

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