Creamy Zuchinni Soup

6 small to med zucchini
2 small yellow onion
4-5 cloves garlic
2 T Tamari or soy sauce
1 1/2 T Balsamic Vinegar
salt & pepper
4-5 cups vegetable broth, or more/less for desired thickness
fresh/dry Italian herbs

Dice the squash. Heat a couple T oil in a large pan, then toss in the zucchini & onion. Cook until tender. Turn heat to low and add the garlic, tamari & balsamic.  Cook for an additional minute then transfer the zucchini to a blender .. slowly add the broth until you reach your desired thickness.
Serve with diced tomatoes, chopped olives, bread crumbs, truffle oil...

I don't eat a whole lot of eggs.. but when I happen to have some in the fridge for a special occasion I poach them in my soups! It takes about 8-10 minutes, on low, with a lid. In the photo below I served the soup w a poached egg, daiya vegan cheese and sriracha hot sauce.