Vegetarian Creamy Zucchini Soup
I have been making and freezing this quick vegetarian soup for years. Serve it with tomato wedges and hard cheese or corn muffins to round it out.
- Preparing Time: 10 minutes
- Total Time: 30 minutes
- Served Person: 8
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 2 tablespoons corn starch
- 1 tablespoon extra virgin olive oil
- 2 medium zucchini cubed with skin on
- 1 medium yellow onion cut in rings
- 2 tablespoons garlic chopped
- 1/4 cup soy flour
- 1/4 cup nutritional yeast
- 2 teaspoons dill dried
- 3 tablespoons white miso paste
- Carbohydrate 12.5416121169982 g
- Cholesterol 0 mg
- Fat 1.72373538355927 g
- Fiber 4.00508192537619 g
- Protein 7.60606199551933 g
- Saturated Fat 0.254140569026839 g
- Serving Size 1 1 Serving (92g)
- Sodium 206.887693991521 mg
- Sugar 8.53653019162201 g
- Trans Fat 0.22065425009123 g
- Calories 87 calories
Saute onions in olive oil until translucent. Add garlic and cubed zucchini stirring until zucchini begins to brown. Add 6 cups of water, and stir because this is the last stir for a while. Add the soy flour and nutritional yeast but do not stir. Cover and cook until the zucchini is soft. Using an immersion blender, blend until smooth. Blend 2 T cornstarch with water then stir into soup over low heat. When the soup reaches the desired consistency, add the dill and miso paste (can be diluted with water or soup to dissolve easier) and stir. Serve.
