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.
Adjust the water to thicken or thin the soup. This also works well with yellow squash and nutmeg, instead of zucchini and dill. Miso loses some of it's beneficial properties if you cook it so if you freeze it, thaw in the refrigerator to lessen the exposure to heat of the stove or microwave.
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|Serving Size: 1 Serving (92g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 16 (18%)|
|Amt Per Serving||% DV|
|Total Fat 1.7g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 206.9mg||7 %|
|Potassium 488.4mg||13 %|
|Total Carbohydrate 12.5g||4 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 8.5g|
|Protein 7.6g||11 %|
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Calories per serving: 87
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