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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Low calorie, thick and delicious. Ingredients:
1 1/2 cups sliced onions |
1/4 cup rolled oats |
6 cups chopped zucchini (3-4 medium zucchini) |
2 1/2 cups vegetable broth |
1 teaspoon salt |
1 teaspoon dried basil |
1/8 teaspoon black pepper |
1 1/2 tablespoons tahini |
2 teaspoons umeboshi or 2 teaspoons rice vinegar |
1 tablespoon fresh lemon juice |
Directions:
1. 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.
2. Reduce heat to simmer, cover, and cook, stirring occasionally, for 40 minutes.
3. In a blender or food processor, puree the zucchini mixture with the tahini, vinegar, and lemon juice until well blended.
4. Add a splash of vinegar to the soup before serving, to perk up the flavors.
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