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This cream of zucchini soup is simple yet flavorful. All without the use of milk or cream.

Cream of Zucchini Soup

This soup is creamy and delicious without the use of milk or cream. The taste is very exotic, but simple.
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Course Appetizer, Dinner, Lunch, Main Course
Cuisine American
Servings 4

Ingredients
 

  • 1 cup water plus additional water to thin
  • 2 medium Zucchini peeled and chopped
  • 2 stalks celery chopped
  • 2 tbsp lemon juice
  • 2 tbsp extra virgin olive oil
  • 2 tbsp fresh dill minced (or 2 tsp dried)
  • 2 tsp Mellow White Miso
  • 2 small cloves crushed
  • 1/2 tsp sea salt or to taste
  • 1 avocado mashed
  • dash cayenne

Instructions
 

  • Place the water, zucchini, celery, lemon juice, olive oil, miso, garlic, salt, and cayenne in a blender or Vita-Mix® and process until smooth.
  • Add the avocado and dill and blend briefly.
  • Add additional water to thin the soup to desired consistency, and blend.
  • Serve chilled or at room temperature.
  • Store in a sealed container in the refrigerator. This soup will keep up to three days.