In a large Dutch oven or stock pot, heat the oil or the vegetable broth on medium heat and add the onion. Cook until it’s translucent. Add the zucchini and cook until it begins to soften. Add the garlic and the sage and cook for two minutes. Add the vegetable broth and water and bring to a boil. Lower the heat to simmer and add the almond milk, lemon juice, salt, and pepper. Simmer for fifteen minutes. Remove from heat and let cool.

When the soup is cool enough to handle use an immersion blender or transfer the soup in batches to a standing blender. Blend until smooth and creamy. Transfer to a large bowl, cover, and chill in the refrigerator. You can also eat this warm if desired.

Enjoy!