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

Instructions

1. 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. 2

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

3. 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. 4

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

5. 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. 6

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

7. 7

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

8. 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.