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.