This soup is rich and tasty, a perfect meal any time of the year.
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- 1 C walnuts (toasted and chopped)
- 1 C yellow onions (chopped)
- 1-1/2 Tbsp olive oil
- 1-1/2 tsp thyme (dried)
- 2 bay leaves
- 4 garlic cloves (minced)
- 6 C zucchini (peeled and chopped)
- 5 C vegetable broth
- 1/4 tsp black pepper
- 1 tsp lemon zest
Toast the walnuts for about five minutes at 350 degrees.
In a large pan, saute the onions in the olive oil for approximately 10 minutes over medium high heat.
Add the bay leaves, thyme and garlic; saute for a few more minutes. Add the zucchini, walnuts, broth and black pepper; bring to a boil and simmer for approximately 30 minutes. Add the lemon zest.
Remove the bay leaves and blend the soup mixture in batches, if necessary. Return the soup to the pan and season with additional thyme, salt and black pepper, if desired.
Cover and refrigerate for up to one week; freeze for up to six months.
© Mainly Vegan LLC