8 to 10 zucchinis (I buy organic so they are small -you may want less if they are bigger)
1/2 an onion
1/2 Cup Walnuts
1/2 pack of cream cheese
8 ounces of chicken or veggie stock
Seasoning:
2 Tablespoons of nutritional yeast (optional)
1/4 teaspoon cumin
1/4 teaspoon corriander
1/4 teaspoon celtic sea salt
1/4 teaspoon of lemon pepper (or a squeeze of lemon and fresh ground pepper)
1/4 teaspoon of ground mustard seed
Seasoning:
2 Tablespoons of nutritional yeast (optional)
1/4 teaspoon cumin
1/4 teaspoon corriander
1/4 teaspoon celtic sea salt
1/4 teaspoon of lemon pepper (or a squeeze of lemon and fresh ground pepper)
1/4 teaspoon of ground mustard seed
Roast the zucchini and onion in the oven for 20 minutes on 400 degrees. Once roasted, add all of the ingredients to a blender and emulsify. Place the mixture in a soup pot and heat until bubbling. Serve.
So when I first made this it was an experiment. We ate it with corn beef and the corn beef was very flavorful so the soup was a perfect compliment without seasoning because the meat had all the flavor. I made it again last night and it tasted bla...so I added the newly added seasoning and it was much better.
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