Creamy Zucchini Soup

[Guest guest]

Creamy Zucchini Soup

 

3 onions, sliced thinly

2 garlic cloves, minced

3 Tbsp. olive oil

3 cups water

3 Tbsp. chicken-style seasoning

4 medium zucchini, sliced

2 celery stalks, thinly sliced

1 tsp. salt, or to taste

1/2 tsp. dill weed

1/2 tsp. sweet basil

1 cup non-dairy milk, plain

 

Sauté onions and garlic in olive oil until tender. Combine water, chicken-style

seasoning, onions, garlic, and remaining ingredients except non-dairy milk.

Heat in large kettle to boiling. Cook until ingredients are tender. Blend soup

in batches in food processor until chunky. Return to kettle and add non-dairy

milk and heat.

 

Serve hot or cold with lemon wedge.

 

*May substitute broccoli, spinach or cauliflower for zucchini.