Gluten-Free, Vegan, Serves 6

• 2 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 medium zucchinis, chopped
• 4 cups vegetable broth
• 1/2 cup raw cashews, soaked for 2 hours and drained
• 1 tbsp nutritional yeast
• Salt and black pepper, to taste
• Fresh basil or parsley, chopped, for garnish

Directions:

Heat the olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, and sauté for 5-7 minutes, or until the onion is translucent and fragrant. Add the chopped zucchini to the pot and sauté for another 5-7 minutes, or until the zucchini is tender. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the zucchini is very tender. Using an immersion blender, blend the soup until it’s completely smooth. Add the soaked and drained cashews and nutritional yeast to the soup, and blend again until the mixture is creamy and smooth. Season the soup with salt and black pepper to taste. Serve the creamy zucchini soup hot, garnished with fresh herbs if desired.