Creamy Zucchini Soup with Aleppo Pepper Nutritional Yeast and a Hint of Lemon

Ingredients:

• 4 medium zucchinis, diced
• 1 onion, chopped
• 3 cloves of garlic, minced
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 teaspoon Aleppo pepper (adjust to taste)
• 2 tablespoons nutritional yeast
• 1 can (13.5 oz) coconut milk (full-fat for a creamier texture)
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh basil, for garnish (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, then sauté until softened and fragrant.

2. Add the diced zucchini to the pot and sauté for another 5 minutes until they start to soften.

3. Pour in the vegetable broth and bring to a gentle boil. Reduce the heat, cover, and simmer for about 15-20 minutes until the zucchini is tender.

4. Using an immersion blender or a regular blender, carefully puree the soup until smooth and creamy.

5. Return the soup to low heat, then add the Aleppo pepper, nutritional yeast, coconut milk, and fresh lemon juice. Stir well to combine and let it simmer for an additional 5 minutes to allow the flavors to meld together.

6. Season with salt and pepper to taste. Remember, it's essential to season the soup well to bring out all the flavors.

7. Once the soup has reached your desired consistency and flavor, remove it from the heat.

8. Serve the creamy zucchini soup hot, garnished with fresh basil leaves if desired. You can also drizzle a little bit of olive oil on top for an extra touch of richness.

Enjoy the creamy zucchini soup with Aleppo pepper, nutritional yeast, and a hint of lemon! The addition of fresh lemon juice will add a burst of brightness to the soup, elevating its flavors to a new level. I hope you enjoy this flavorful twist! Let me know if there's anything else I can assist you with.