Vegan Zucchini Bisque

Submitted by Canadian In Atlanta

"Low calorie, thick and delicious."

 

• Ready In: 1hr
• Ingredients: 10
• Serves: 6

ingredients

• 354.88 ml sliced onions
• 59.14 ml rolled oats
• 1419.54 ml chopped zucchini (3-4 medium zucchini)
• 591.47 ml vegetable broth
• 4.92 ml salt
• 4.92 ml dried basil
• 0.61 ml black pepper
• 22.18 ml tahini
• 9.85 ml umeboshi or 9.85 ml rice vinegar
• 14.79 ml fresh lemon juice

directions

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.