| 8 | 30 | 185 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 25 min | 4 |
| 1/4 cup | Extra virgin olive oil (just enough to cover the pot) |
| 3 clove(s) | Garlic (cloves, roughly chopped) |
| 3 medium | Zucchini (trimmed and roughly chopped) |
| 1 dash | Salt (to taste) |
| 2 cup | Vegetable stock/broth |
| 1 cup | Hemp milk (unsweetened) |
| 1 cup | Basil, fresh (mix with cilantro) |
| 1 whole lemon(s) | Lemon juice (fresh) |
In a large pot, heat enough oil to cover the base of the pot over medium heat. Add garlic and cook for 30 seconds until fragrant.
Stir in chopped zucchini and salt. Sauté for 4 to 5 minutes until tender.
oliveAdd vegetable broth and hemp nondairy beverage, then bring to a boil. Reduce to a simmer and cook for another 5 minutes to let the flavors mingle.
Remove from heat, stir in herbs, and blend until smooth with either an immersion blender or in batches in a standard blender.
Taste for seasoning, and add a spritz of fresh lemon juice just before serving.
| Milk Alternative | 1.9 |
| Vegetables | 2.2 |
