Vegan Zucchini Bisque

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Recipe by Canadian In Atlanta

Low calorie, thick and delicious.

Ingredients Nutrition


  1. In a large pot, layer the onions, oats, and zucchini. Cover with the water and bring to a boil. Add the salt, dried basil, and black pepper.
  2. Reduce heat to simmer, cover, and cook, stirring occasionally, for 40 minutes.
  3. In a blender or food processor, puree the zucchini mixture with the tahini, vinegar, and lemon juice until well blended.
  4. Add a splash of vinegar to the soup before serving, to perk up the flavors.

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