Vegan Zucchini Bisque

Submitted by Canadian In Atlanta

"Low calorie, thick and delicious."

 

• Ready In: 1hr
• Ingredients: 10
• 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.