Zucchini Bisque

• 1 medium yellow onion, finely diced
• 4 medium zucchini, finely chopped
• 2 c vegetable stock/broth
• 1/2 t minced thyme
• 1/4 t ground nutmeg
• 1/2 t lemon zest
• 1/2 to 1 c unsweetened plain almond milk
• salt and pepper to taste

1. Saute onion in dutch oven. Add water as needed to avoid sticking.
2. Add zucchini, vegetable stock, thyme, nutmeg, and lemon zest.
3. Cook for 15 minutes or until zucchini is tender.
4. Puree soup with immersion blender.
5. Add almond milk.
6. Season with salt and pepper.
7. Cook until heated through.

Notes:

• Recipe from Forks over Knives.
• I made this on 2023-04-24 and it turned out good. I forgot the lemon zest and used 3/4 c almond milk and pepper, no salt. Although good, I found it was somewhat bland until I added salt and more pepper to my bowl. In my second bowl I tried adding basil which was good.