Creamy Zucchini Soup With Scallions And Brazil Nut Chili Oil (Vegan)
- 4 Tablespoons Olive Oil, Divided
- 1 bunch Scallions, Roughly Chopped
- 1 pound Small Zucchinis, Cut Into 1-inch Cubes
- 1/2 teaspoons Sea Salt, Plus More To Taste
- 3 cups Vegetable Stock
- 1 cup Loosely Packed Fresh Basil Leaves
- 1 whole Avocado, Diced, Divided
- 2 cloves Garlic, Minced
- 1/3 cups Brazil Nuts, Pulsed In A Food Processor Or Finely Chopped
- 1/4 teaspoons Red Pepper Or Chili Flakes
- 2 Tablespoons Lemon Juice
- 1 Lemon, Zested (optional)
- In a large lidded Dutch oven or stockpot, heat 1 tablespoon of olive oil. Add scallions and zucchini. Saute 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 stock and bring to a boil. Remove from heat and stir in 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 remaining 3 tablespoons of olive oil. Add garlic, brazil nuts and chili flakes. Stir fry over medium-high heat until garlic and nuts are golden brown, about 1 minute. Remove to a bowl to stop the cooking and season lightly with salt.
- Stir lemon juice into the soup right before you're ready to serve (so the color is preserved), and divide between bowls. Top with the remaining avocado, reserved scallion-zucchini mixture, brazil nut chili oil and lemon zest, if using.
- Notes:
- 1. You can make the soup and topping up to 2 days in advance. Just omit the lemon juice until ready to serve so that the color stays a nice mellow green. Usually, the acid helps keep avocados green, but it tends to turn herbs brown. So it's a toss-up.
- 2. If you want to make this even creamier and lighter in tone, substitute 1 cup almond milk for some of the stock. And if you're not vegan or dairy-free, you could also substitute regular cow's milk.
olive oil, scallions, salt, vegetable stock, basil, avocado, garlic, nuts, ubc, lemon juice, lemon
Taken from tastykitchen.com/recipes/soups/creamy-zucchini-soup-with-scallions-and-brazil-nut-chili-oil-vegan/ (may not work)