Vegan Zucchini Bisque

Low calorie, thick and delicious.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 1 1⁄2 cups  sliced onions
• 1⁄4 cup rolled oats
• 6  cups  chopped zucchini (3-4 medium zucchini)
• 2 1⁄2 cups vegetable broth
• 1  teaspoon salt
• 1  teaspoon dried basil
• 1⁄8 teaspoon black pepper
• 1 1⁄2 tablespoons tahini
• 2  teaspoons umeboshi or 2  teaspoons rice vinegar
• 1  tablespoon 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.