4 cups veggie broth (no-salt-added homemade or low-sodium from the store) or water
⅓ cup packed basil leaves
1-2 handfuls baby spinach (optional, for extra-gorgeous green color)
½ tsp salt, or to taste
Directions
Coat a large, heavy pot with cooking spray. Saute onion and 4 cloves of garlic over medium heat for 5 minutes, stirring occasionally.
Add sliced zucchini and saute for another 5 minutes.
Add vegetable broth and simmer, partly covered, for 15 minutes (zucchini should be tender).
Remove from heat. Add 2 cloves chopped raw garlic, basil, spinach, and salt. Puree in the pot with an immersion blender, or in a regular blender in multiple batches.
Serve and enjoy!
Notes
<b>Make it your own</b> <i><u>Toppings</u></i> Anything that adds a little extra texture or crunch would be delicious! Possibilities: <ul><li>Lemony cashew cream and toasted sliced almonds (what I used)</li><li>Crushed whole-grain crackers or rice cakes</li><li>Popcorn</li><li>Toasted pine nuts</li><li>Vegan sour cream</li></ul>
<i><u>Mix-ins</u></i><ul><li>Fresh corn kernels (good!)</li><li>White beans (haven’t tried, but I bet would work well)</li></ul>