3 medium sized zucchinis, washed (peeled of not organic and chopped
3 TBSP pine nuts
juice of one lemon
1 TBSP nutritional yeast
1 TBSP Agave or 2-3 soaked dates or stevia (better use just a little at first and adjust after tasting)
400-450 ml water, depending on how creamy you want it
1/2 bunch fresh coriander
1 generous pinch of salt
2 TBSP olive oil
Deco: coriander leaves, sour cream and black pepper
Blend everything except for the oil, first slowly then on high speed, add oil at the end.
Place in bowls and decorate with coriander, sour cream and pepper.
Variations depending on taste and season – instead of just zucchini, you can also use:
zucchini and pumpkin
pumpkin and carrot, with an inch of fresh ginger