Vegan Zucchini Bisque - cooking recipe

Ingredients

1 1/2 cups sliced onions
1/4 cup rolled oats
6 cups chopped zucchini (3-4 medium zucchini)
2 1/2 cups vegetable broth
1 teaspoon salt
1 teaspoon dried basil
1/8 teaspoon black pepper
1 1/2 tablespoons tahini
2 teaspoons umeboshi or 2 teaspoons rice vinegar
1 tablespoon fresh lemon juice

Preparation

In a large pot, layer the onions, oats, and zucchini. Cover with the water and bring to a boil. Add the salt, dried basil, and black pepper.
Reduce heat to simmer, cover, and cook, stirring occasionally, for 40 minutes.
In a blender or food processor, puree the zucchini mixture with the tahini, vinegar, and lemon juice until well blended.
Add a splash of vinegar to the soup before serving, to perk up the flavors.