Creamy Zucchini Soup with Aleppo Pepper and Nutritional Yeast Coconut Milk Version

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)
• 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, and coconut milk. 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 and nutritional yeast, now with the richness of coconut milk! The coconut milk will add a luscious and tropical note to the soup, enhancing the overall flavor profile. Let me know if there's anything else I can assist you with!