Creamy Zucchini Soup with Scallions and Brazil Nut Chili Oil (Vegan)

In a large lidded Dutch oven or stockpot, heat 1 tablespoon of olive oil. Add scallions and zucchini. Sauté over medium-high heat until soft and slightly browned, 7 minutes. Season with 1/2 teaspoon salt. Remove 1/3 cup of the veggies and set aside. Add stock and bring to a boil. Remove from heat and stir in basil and half the avocado.

Puree the soup in batches in a stand blender, or directly in the pot using an immersion blender. Keep warm on the stove while you make the topping, or alternatively, transfer to a bowl and chill in the refrigerator if you want to enjoy it cold.

In a small saucepan, heat remaining 3 tablespoons of olive oil. Add garlic, brazil nuts and chili flakes. Stir fry over medium-high heat until garlic and nuts are golden brown, about 1 minute. Remove to a bowl to stop the cooking and season lightly with salt.

Stir lemon juice into the soup right before you’re ready to serve (so the color is preserved), and divide between bowls. Top with the remaining avocado, reserved scallion-zucchini mixture, brazil nut chili oil and lemon zest, if using.

Notes:
1. You can make the soup and topping up to 2 days in advance. Just omit the lemon juice until ready to serve so that the color stays a nice mellow green. Usually, the acid helps keep avocados green, but it tends to turn herbs brown. So it’s a toss-up.
2. If you want to make this even creamier and lighter in tone, substitute 1 cup almond milk for some of the stock. And if you’re not vegan or dairy-free, you could also substitute regular cow’s milk.