26
Mar
Recipe: Zucchini Bisque
Summary: easy to make, rich and creamy Vegan soup guaranteed to confuse non-Vegans
Ingredients
- 1 1/2 cups sliced onions
- 1/4 cup rolled oats
- 6 cups chopped zucchini (3-4 medium zucchini)
- 2 1/2 cups water
- 1 teaspoon salt
- 1 teaspoon dried basil, or 1 tablespoon chopped fresh basil
- 1/8 teaspoon black pepper
- 1 1/2 tablespoons tahini
- 2 teaspoons umeboshi or rice vinegar
- 1 tablespoon fresh lemon juice
Instructions
- 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. (If using fresh basil, see below.) Reduce heat to simmer, cover, and cook, stirring occasionally, for 40 minutes. In a blender or food processor, puree the zucchini mixture with the tahini, vinegar, lemon juice, and fresh basil until well blended. Return the mixture to the pot, reheat, and simmer for 5 minutes. Serve immediately.
Quick Notes
variation of a recipe in the Kripalu cookbook
Cooking time (duration): 25min.
Diet type: Vegan
Diet (other): Low calorie, Reduced fat, Gluten free
Number of servings (yield): 6
Meal type: lunch
Microformatting by hRecipe.
