6 cups of water
5 cups zucchini, chunked
1 onion, chunked
3 cloves garlic
1-1/2 tablespoon tamari or soy sauce
1/2 cup oats
1 heaping tablespoon dill weed, dried
1/4 teaspoon white pepper
Bring water, zucchini, onion, garlic, tamari sauce and oats to a boil. Reduce heat. Add dill weed and pepper, cover and simmer 8-10 minutes.
Blend vegetables and broth in three batches in a blender until smooth and creamy. (This is a beautiful soup!) Serve immediately.
Suggestions: Serve with garlic vegan bread for dipping or with croutons. Garnish with fresh dill if desired.