Roughly chop onion and zucchini into medium size chunks approximately 1/2 inch big.
Press garlic into a small prep bowl. Set aside.
In a medium saucepan, add oil. Add onion followed by zucchini, stirring and cooking for a minute after each addition.
Cook onion and zucchini until onions become clear and soft. Stirring occasionally.
Add garlic. Cook and stir for 1 minute.
Cover vegetables with vegetable stock and add salt. Cook for 5 minutes.
Add basil to pot of soup. Stir in.
Remove soup from heat and pour into a high speed blender. Carefully, blend until smooth. Start blending slowly then increase speed. Also, cover blender with a towel to protect yourself because the soup will be very hot.
Serve Zucchini Basil Soup immediately. Top with fresh ground black pepper and vegan Parmesan cheese shreds, if desired.
Ingredients
Directions
Roughly chop onion and zucchini into medium size chunks approximately 1/2 inch big.
Press garlic into a small prep bowl. Set aside.
In a medium saucepan, add oil. Add onion followed by zucchini, stirring and cooking for a minute after each addition.
Cook onion and zucchini until onions become clear and soft. Stirring occasionally.
Add garlic. Cook and stir for 1 minute.
Cover vegetables with vegetable stock and add salt. Cook for 5 minutes.
Add basil to pot of soup. Stir in.
Remove soup from heat and pour into a high speed blender. Carefully, blend until smooth. Start blending slowly then increase speed. Also, cover blender with a towel to protect yourself because the soup will be very hot.
Serve Zucchini Basil Soup immediately. Top with fresh ground black pepper and vegan Parmesan cheese shreds, if desired.