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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1 1/2	cups	sliced	96.0	22.416	2.64	0.24
oat	1/4	cup	rolled	57.81	15.5617	4.0655	1.652
zucchini	6	cups	chopped	126.48	23.1384	9.0024	2.3808
vegetable broth	2 1/2	cups		405.9	65.805	14.883	9.594
salt	1	teaspoon		-	-	-	-
basil	1	teaspoon	dried	0.2032	0.0234	0.0278	0.0057
black pepper	1/8	teaspoon		0.7216	0.1839	0.0299	0.0094
tahini	1 1/2	1/2		2052.0	94.28399999999999	64.116	172.8
umeboshi	2	teaspoons		-	-	-	-
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.