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Author Notes: Zucchini scream summer to me. It’s probably because I had it almost everyday (along with green beans) growing up when I’d visit my grandparents in Cape Cod. My grandfather was a wonderful gardener and their whole backyard was full of flowers and vegetables. Talk about fresh… and yes, I was spoiled by it.
Unfortunately, my backyard isn’t full of flowers and vegetables. Heck, who am I kidding? I don’t have a backyard or even a porch, terrace or balcony here in the city.
However, along with shopping at the greenmarkets, I get a CSA box every Wednesday. Recently, our share has had about 2# of zucchini every week and while I love roasted zucchini, zucchini spaghetti and crispy zucchini sticks, I wanted to make something to use up my share, but also satisfying enough to have as a full meal or a pre- or post-workout snack. With avocado (for healthy fats) and nutritional yeast (for protein), this soup is not only thick, rich and creamy, but a nutritional powerhouse for a quick and delicious meal. —Jacquie Chamberlain
pounds zucchini (about 5 medium)
cups vegetable broth
garlic cloves or 1 teaspoon roasted garlic
cup nutritional yeast
cup basil leaves
salt and pepper to taste
- Wash the zucchini and cut into chunks, excluding the stem and the bottom nubby (is there a true word for this?). I also seed the zucchini before cutting into chunks, but that’s a personal preference. Do whatever’s best for you.
- Put the first 5 ingredients in a small pot or wide pan over medium heat. Cover, bring to a simmer and cook for about 5 minutes or until the zucchini are tender.
- Scoop out the meat of the avocado and place it into a blender with the nutritional yeast. When zucchini is done, cool slightly before transferring the mixture to the blender with the avocado. Add the basil leaves to the top before blending until smooth. Adjust the consistency adding more vegetable broth if you like thinner soups. Add salt and pepper to taste.