Cold Creamy Zucchini Soup

Ingredients

2 small zucchinis, ends trimmed, cut into inch thick slices
1 1/2 cups water
1 tablespoon fresh rosemary
1 teaspoon fresh oregano
2 teaspoons vegan bullion like “no chicken” chicken soup base
1/2 avocado, pitted

Preparation

1
Combine the zucchini and water in a small saucepan over high heat. The water should barely cover the zucchini.
2
Bring to a boil and cook until the zucchini is bright green.
3
Add spices and "no chicken" base, reduce heat and cook over medium flame for 5 minutes - you want the zucchini to be soft enough to pierce easily with a knife, but not so soft that it starts to loose its color.
4
Remove from heat and immediately put into the fridge until cold (1-2 hours). Transfer the contents to a blender, add the avocado and puree until smooth. Serve alone or with a garnish of fresh herbs and croutons.

Yield:

2

Added:

June 16, 2011

Creator:

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