Vegan Zucchini Bisque

1. 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. 2

   Reduce heat to simmer, cover, and cook, stirring occasionally, for 40 minutes.

3. 3

   In a blender or food processor, puree the zucchini mixture with the tahini, vinegar, and lemon juice until well blended.

4. 4

   Add a splash of vinegar to the soup before serving, to perk up the flavors.

No additional tips available.