1. In a large pot, layer the onions, oats, and zucchini. Cover with the water and bring to a boil. Add the salt, dried basil, and black pepper. 2. Reduce heat to simmer, cover, and cook, stirring occasionally, for 40 minutes. 3. In a blender or food processor, puree the zucchini mixture with the tahini, vinegar, and lemon juice until well blended. 4. Add a splash of vinegar to the soup before serving, to perk up the flavors. ---------------------------------------------------------------------------
Nutrition
Ingredients
