Vegan Zucchini Cream Soup
by Annemarie Colbin
1 medium size onion
1 Tbs. corn oil (olive & grapeseed oil work fine too)
1 ½ - 2 lbs. zucchini (about 4 or 4 large zucchini)
6 cups of water or stock
½ cup rolled oats
Salt to taste (½ tsp. or less)
Chop onion & sauté in large pot (3 qt). Cut zucchini into medium size pieces & add to onion. Sauté for 2 to 3 minutes. Now add water, oatmeal and salt stirring constantly, bring to a boil; reduce heat and simmer for 15 minutes.
Transfer to a blender and puree. Serve hot or cold. Garnish with parsley (or culinary herbs)
Zucchini Dill Soup
Variation from Annemarie Colbin`
Ingredients same as above plus:
1 bunch of dill
2 cups of water instead of 6 cups.
Chop onion & sauté in large pot (3 qt). Cut zucchini into medium size pieces. Chop dill finely, removing stems & reserve half of the dill.
Add zucchini, half the dill, the water and rolled oats to the pot.
Cover and cook for 15 minutes. Taste and add salt.
Process soup in blender, small amounts at a time.
Serve warm and garnish with the remaining dill.
Serves 5 -6.