Chilled Zucchini Soup

Ingredients

• Vegetable Broth 2.0
• yellow onion
• zucchini
• fennel bulb
• garlic
• coriander
• fennel seeds
• pippali
• white miso paste
• unsweetened soy milk

Instructions

1. Optional garnish: chopped fresh parsley, basil, cilantro, dill, or fennel fronds, or chopped tomato In a large pot, heat ½ cup (120ml) of the Vegetable Broth 2.0 over medium heat.
2. Add the onion, zucchini, fennel, and garlic. Cover and cook until the vegetables have softened, stirring occasionally, about 10 minutes.
3. Add the remaining broth, coriander, fennel seeds, and pippali, and bring to a boil.
4. Lower the heat to low and simmer for 20 to 30 minutes, or until all the vegetables are tender.
5. Stir in the miso paste.
6. Transfer the soup, in batches if needed, into a blender or food processor and puree until smooth.
7. Alternatively, you can puree the soup right in the pot with an immersion blender.
8. Transfer the soup to a large bowl.
9. Stir in up to 1 cup (235ml) of the soy milk and refrigerate until chilled.
10. To serve, ladle the chilled soup into bowls and sprinkle with parsley or another garnish, if desired.