Vegan Zucchini Bisque

• 1 1/2 cups sliced onions
• 1/4 cup rolled oats
• 6 cups chopped zucchini (3-4 medium 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, layer the onions, oats, and zucchini. Cover with the water and bring to a boil. Add the salt, dried basil, and black pepper.
2. Reduce heat to simmer, cover, and cook, stirring occasionally, for 40 minutes.
3. In a blender or food processor, puree the zucchini mixture with the tahini, vinegar, and lemon juice until well blended.
4. Add a splash of vinegar to the soup before serving, to perk up the flavors.

onions, rolled oats, zucchini, vegetable broth, salt, basil, black pepper, tahini, rice vinegar, lemon juice

Taken from www.food.com/recipe/vegan-zucchini-bisque-490912 (may not work)