From my book "The Fiber for Life Cookbook". This is abslolutely delicious and it uses up lots of zucchini-- try it! PS: There's a new version I did with roasted zucchini at this link-- the flavor is a bit different!  Both are delish.

2 1/2 lbs zucchini (unpeeled), cubed (any size, but with tender skin, that you can scrape easily with your fingernail)

3 Tbs extra-virgin olive oil

4 cloves garlic, minced

2 3/4 cups vegetarian broth

3 Tbs nondairy milk blended with

3 Tbs silken tofu or raw cashews (soak cashews in hot water for 10 minutes)

salt and freshly-ground pepper to taste

vegan parmesan substitute (Parma or Galaxy Foods Vegan Soy Parmesan or my recipe)

Heat the olive oil in a medium pot. Add the zucchini cubes and garlic and saute over medium heat for 10 minutes. Don't brown it.

Add the broth and simmer for 5-10 minutes. Puree 2/3 of the mixture in a blender (take the middle part of the lid off to allow hot steam to escape and cover it loosley with a folded tea towel) and then add back to the pot. OR you can puree it right in the pot with a hand immersion blender, leaving it slightly coarse.

Add the "cream" made from the blended milk and tofu or cashews, and taste for salt and pepper. Heat briefly. Serve with vegan parmesan sprinkled on each serving.

Servings: 6

Nutrition Facts

Nutrition (per serving): 121.9 calories; 52% calories from fat; 7.3g total fat; 0.0mg cholesterol; 50.6mg sodium; 523.6mg potassium; 12.9g carbohydrates; 3.1g fiber; 3.5g sugar; 9.8g net carbs; 3.6g protein; 2.4 points.