Total Steps
4
Ingredients
6
Tools Needed
4
Ingredients
- 2 small zucchinis, ends trimmed, cut into inch thick slices
- 1.5 cup water
- 1 tablespoon fresh rosemary
- 1 teaspoon fresh oregano
- 2 teaspoons vegan bullion (like “no chicken” chicken soup base)
- 0.5 avocado, pitted
Instructions
1
Step 1
Combine the zucchini and water in a small saucepan over high heat. The water should barely cover the zucchini.
2
Step 2
Bring to a boil and cook until the zucchini is bright green.
3
Step 3
5 minutes
Add spices and "no chicken" base, reduce heat and cook over medium heat 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 lose its color.
4
Step 4
1-2 hours
Remove from heat and immediately put into the fridge until cold. Transfer the contents to a blender, add the avocado and puree until smooth. Serve alone or with a garnish of fresh herbs and croutons.
Tools & Equipment
small saucepan
knife
fridge
blender