Vegan Zucchini Bisque

PROS

This vegan zucchini bisque is packed with nutrients such as fiber, vitamins, and minerals.

The subtle flavors of basil and umeboshi perfectly complement the creamy texture of the soup.

This recipe is vegan, gluten-free, and low in calories.

CONS

The soup might not be filling enough for some people as it is low in protein.

Some people might not like the taste of umeboshi.

HEALTH & BENEFITS

Zucchini is low in calories and high in fiber, making it great for digestion and promoting healthy weight. It is also rich in vitamin C, which supports the immune system. Basil is a good source of iron and reduces inflammation in the body. Umeboshi or rice vinegar provides probiotics and can aid in digestion.

	1 1/2 cups sliced onions
	1/4 cup rolled oats
	6 cups chopped 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

1.	In a large pot, sauté the onions until translucent.
2.	Add in the rolled oats and zucchini and cook for 5 minutes.
3.	Add in the vegetable broth, salt, basil and black pepper.
4.	Bring to a boil and simmer for 20-25 minutes, until the zucchini is soft.
5.	Remove from heat and let cool slightly.
6.	Add in the tahini, umeboshi or rice vinegar, and lemon juice.
7.	Use an immersion blender to blend the soup until smooth.
8.	Serve hot with your desired toppings.

Healthy and delicious Vegan Zucchini Bisque recipe for a comforting dinner

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