This post is Part 2 of my efforts to use the Ginormous Zucchini I inherited from my babysitter. Earlier in the week I used half of it in a Zucchini Curry. I had the bottom half remaining and decided to try this soup someone suggested. FFVK stands for Fat Free Vegan Kitchen which happens to be Susan Voisin's awesome blog. A friend sent me the link for the Creamy Zucchini & Basil Soup and I tried that tonight!
I loved it!!! It was super easy to make. Instead of the recommended cashews, I used about an eighth of a cup of Almond milk and I added a little more nutritional yeast to make it a little more cheesy :) ! Other modifications had more to do with kitchen appliances. I pressure cooked the zucchini and onions in broth for 5 minutes and I used a stick blender to puree the soup. Thank you FFVK!!! This was amazing!
.JPG)
I loved it!!! It was super easy to make. Instead of the recommended cashews, I used about an eighth of a cup of Almond milk and I added a little more nutritional yeast to make it a little more cheesy :) ! Other modifications had more to do with kitchen appliances. I pressure cooked the zucchini and onions in broth for 5 minutes and I used a stick blender to puree the soup. Thank you FFVK!!! This was amazing!
.JPG)
No comments:
Post a Comment