Vegetarian Recipe: Vegan Cream of Zucchini Soup

Vegan Cream of Zucchini SoupZucchini is combined with onions, garlic, soymilk, vegetable stock, chives, and black pepper to make a creamy and healthy vegetable soup recipe. This is a quick and easy soup to prepare for busy weekdays. You can serve it as easy appetizers or light healthy meals with crusty bread and a side of salad. Zucchini soup goes well with a wide array of dishes. It is a refreshing soup that will invigorate the senses. This soup is perfect when fresh zucchini is in season or you have zucchini growing in your garden. It is low in calories and contains no dairy or fat and can be made a regular part of a healthy and nutritious diet.

When pureed in a blender, the soup becomes thick and luscious. The zucchini softens when it is cooked and its flesh becomes soft and creamy. The onions give the soup a tangy bite and the garlic makes it extra tasty. With just a few simple ingredients, you can make an elegant soup that makes a wonderful presentation when garnished with fresh chives. You can also garnish the dish with other fresh herbs for more flavor and aroma. Herbs like parsley, sweet basil, or cilantro go well with zucchini. If you want a bit of spice in your soup, add a dash of chili powder or cayenne pepper during cooking or as a seasoning after it is cooked and pureed.

 

 

Ingredients: 5 C zucchini OR golden zucchini, peeled diced, 4-6 bunching onions, diced, 6 garlic scapes OR 2 cloves garlic, minced, 3 C soy milk, 3 C vegetable stock, ground black pepper and fresh chives, to taste

Preparation Instructions: Vegan Cream of Zucchini Soup Recipe

Combine all ingredients in a large soup pot. Bring soup to a boil, then reduce heat and allow simmering, covered, for 30 minutes. Remove from heat and blend, in batches, in a blender until creamy smooth. Transfer batches of blended soup to a large bowl during this process. Return blended soup to pot and heat through. Serve hot, garnished with black pepper and chives.

Before cooking the zucchini, peel it first and then dice them into small pieces. While the skin is edible, peeling it will yield a creamier soup. If you keep the skin on, the soup will have more fiber but will be texture and less creamy. It can also add bitterness to the soup. Peel the skin as thinly as possible using a vegetable peeler since a lot of the nutrients in the vegetable lie just under the skin.

Source: www.gourmandia.com

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