Zucchini Bisque

With this being harvest time, and often finding zucchini in abundance,

this is a delicious change from zucchini bread, fried zucchini, and other typical zucchini recipes.

It is even said that when you get one taste of this soup, you'll wish you had fresh zucchini throughout the year. 

Try it and see what you think!

1 medium yellow onion, peeled and finely chopped

4 medium zucchini, finely chopped

2 cups vegetable broth

1/2 teaspoon thyme, minced

1/4 teaspoon nutmeg

1 teaspoon lemon zest

1/2 to 1 cup unsweetened almond milk

Salt and pepper to taste

Place onions in a large saucepan and saute over medium heat for 7 to 8 minutes, or until the onions are tender.  Add water 1 to 2 tablespoons at a time to keep the onions from sticking to the pan.  Add the zucchini, vegetable stock, thyme, nutmeg, and lemon zest and cook for 15 minutes, or until the zucchini is tender.

Puree the soup using an immersion blender or in batches in a blender with a tight fitting lid, covered with a towel.  Return the soup to the pot and add the almond milk.  Season with salt and pepper and cook until heated through.

Serves 4