Gluten Free Vegan Zucchini Mango Soup

Ingredients:

• 3 teaspoons extra virgin olive oil
• 1/2 small onion, peeled and chopped
• 3 cloves garlic, peeled and minced
• 2 stalks celery, chopped
• 2 zucchini or 1 round zucchini 4", peeled and chopped
• 1 mango, pitted, peeled and cut into bite size pieces
• 1 potato, peeled and chopped (optional)
• 3 fresh basil leaves (optional)
• 1/4 teaspoon nutmeg
• 1-1/4 cups organic low sodium chicken broth (vegetable broth, if vegan or dairy-free)
• Pinch of white pepper (black pepper will due)

Instructions:

1. Preheat a pre-oiled medium size sauce pan; and sauté onion, celery and garlic.
2. Add mango, zucchini, (potato and basil, if using), nutmeg and chicken broth; and stir.
3. Simmer until are vegetables are tender.
4. Remove basil leaves, if using.
5. Run the mixture through a blender or food processor according to manufacturer's instructions.
6. Run through a large strainer to remove fiber.
7. Top the center with gluten-free sour cream, Greek yogurt, if desired, and/or add some fresh basil for garnish. Serve warm or cold.

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