Late summer here in Montana means you need to start locking your vehicle…
someone might fill it with zucchini.
My one plant has been going insane, yet I have managed to use it all… A few weeks ago I made 8, 1/2 pints of chili zucchini relish that I imagine will be delicious on a sausage, or in some tuna salad in the middle of the winter.
This Roasted Garlic and Zucchini Bisque the most delicious zucchini dish I have had to this day (except for maybe my zucchini lasagna which is a favorite around this house.) It is incredibly creamy without adding any dairy thanks to my wonderful vitamix blender and soaked raw cashews.
This is a nice recipe to transition into fall with. If you have time, throw some cherry tomatoes and coconut oil in the oven to roast while you prepare the bowls of soup. Once they are roasted, pull them out, season with salt and pepper, place on top of the bisque and garnish with more black pepper and fresh basil.
- 2½ lbs zucchini, cut into one inch pieces
- 1 leek, chopped
- ½ yellow onion, chopped
- 3 cloves of garlic, peeled
- 2 TBS coconut oil, melted
- ½ cup raw cashews, soaked for at least 3 hours
- 2½ cups filtered water
- salt and pepper to taste
- Preheat oven to 400 degrees F.
- Place zucchini, leek, onion, and garlic on a cookie sheet lined with unbleached parchment paper and drizzle with coconut oil.
- Roast for 20 minutes.
- Transfer to the blender, add cashews and filtered water.
- Blend until super-creamy
- Transfer to a large pot and simmer for 5 minutes.
- Season with salt and pepper.
- If desired, top with roasted cherry tomatoes and drizzle with extra virgin olive oil(caramelized garlic olive oil is wonderful) and some fresh cracked black pepper.
eat. love. nourish.