Zucchini Parmesan Basil Soup

I feel so bad for disappearing for such a long time! Honestly, I have no excuses. I was unmotivated and uninspired to take pictures of anything I had cooked or baked in the past weeks. Let me explain how such a thing can happen to me, me who is in love with taking pictures of anything but mostly of food!

So the joy that filled my days after graduating from college and that I could enjoy life and summer has ceased as August rolled in. Because the enormous question has risen that what now? I need a job. 

So I started searching frantically for a job or an internship. Turns out it's one hell of a job itself to find a job! I know, it should have been obvious but it wasn't to me until now. So I got less and less enthusiastic about being out of school each and every day. 

Decisions, decisions... 

So until a few days ago when I finally made up my mind to go to a graduate school in the spring and until then I'll just do some work. This calmed me down a bit so inspiration is emerging. Slowly but steadily :) So here you go, an incredibly tasty soup that is perfect in every way! It's quick, it doesn't require a ton of ingredients, it's crazy healthy, diet approved, dairy-free and most of all GOOD! 

Have a sandwich with it and it's the ultimate weekday lunch! 

Zucchini Parmesan Basil Soup

recipe adapted from Our Life In Food

2 small or 1 big purple onions - chopped

3 medium zucchinis - chopped

vegetable stock or water - as much as will cover the vegetables

1/2 cup grated parmesan

a handful of fresh basil leaves

salt

2 tablespoons dairy-free cream

Heat 2 tablespoons olive oil in a pan. Add in the chopped onions and sprinkle it with 1 teaspoon salt. Saute it until they're soft and then add in the zucchinis. Add some salt and let them soften for a few minutes. Stir it a few times. Then add as much stock or water that will just cover the veggies. It's about 3, 3 and a half cups. Season it with more salt and dried vegetable mix if using water. Turn the heat to low and let it cook until it's starting to simmer, about 15 minutes. Add the grated parmesan and basil leaves and puree the soup in a food processor. Transfer the soup back to the pan and turn the heat on again. Add in the dairy-free cream and let it simmer for a few minutes. Serve it with a sprinkle of parmesan. Enjoy :)