Zucchini Soup With Avocado And Basil

• 3 pounds zucchini (about 5 medium)
• 1 shallot
• 2-3 cups vegetable broth
• 2 garlic cloves or 1 teaspoon roasted garlic
• 1 avocado
• 1/4 cup nutritional yeast
• 1/4 cup basil leaves
• salt and pepper to taste

1. Wash the zucchini and cut into chunks, excluding the stem and the bottom nubby (is there a true word for this?). I also seed the zucchini before cutting into chunks, but that's a personal preference. Do whatever's best for you.
2. Put the first 5 ingredients in a small pot or wide pan over medium heat. Cover, bring to a simmer and cook for about 5 minutes or until the zucchini are tender.
3. Scoop out the meat of the avocado and place it into a blender with the nutritional yeast. When zucchini is done, cool slightly before transferring the mixture to the blender with the avocado. Add the basil leaves to the top before blending until smooth. Adjust the consistency adding more vegetable broth if you like thinner soups. Add salt and pepper to taste.

zucchini, shallot, vegetable broth, garlic, avocado, nutritional yeast, basil, salt

Taken from food52.com/recipes/13904-zucchini-soup-with-avocado-and-basil (may not work)