Recipe Courtesy of Feed Me Phoebe
"This creamy zucchini soup recipe is the perfect way to use up all that end of summer produce. A little avocado is the secret ingredient to make it thick and luscious, while completely vegan. A whole bunch of scallions and basil add tons of flavor, and a quick garlicky brazil nut chili oil topping gives it crunch and heat. All in all, a perfect quick weeknight meal served hot or cold. If you're making this as a smaller appetizer, it can serve 4."
- Phoebe Lapine
Phoebe is a food writer, chef, competitive French fry eater, and owner of one too many frilly aprons. Feedmephoebe.com is where she shares her recipes for healthy hedonism, gluten-free finds, and tips on living a more balanced life beyond food.
See her other recipes at feedmephoebe.com, or follow her @PhoebeLapine
In a large lidded Dutch oven or stockpot, heat 1 tablespoon of olive oil. Add the scallions and zucchini. Sauté over medium-high heat until soft and slightly browned, 7 minutes. Season with 1/2 teaspoon salt. Remove 1/3 cup of the veggies and set aside. Add the stock and bring to a boil. Remove from the heat and stir in the basil and half the avocado.
Puree the soup in batches in a stand blender, or directly in the pot using an immersion blender. Keep warm on the stove while you make the topping, or alternatively, transfer to a bowl and chill in the refrigerator if you want to enjoy it cold.
In a small saucepan, heat 3 tablespoons of olive oil. Add the garlic, brazil nuts and chili flakes. Stir fry over medium-high heat until the garlic and nuts are golden brown, about 1 minute. Remove to a bowl to stop the cooking and season lightly with salt.
Stir the lemon juice into the soup right before you’re ready to serve (so the color is preserved), and divide it between 2 to 4 bowls. Top with the remaining avocado, reserved scallion-zucchini mixture, brazil nut chili oil and lemon zest, if using.