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.

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Name: Vegetarian Creamy Zucchini Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Cuisine: Vegetarian
Ingredients: 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; 1 tablespoon Extra virgin olive oil; 2 teaspoons dill dried; 3 tablespoons white miso paste; 2 tablespoons corn starch

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INGREDIENTS

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
1 tablespoon Extra virgin olive oil
2 teaspoons dill ; dried
3 tablespoons white miso paste
2 tablespoons corn starch

Servings

INSTRUCTIONS

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.

NOTES

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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Nutrition

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Serving Size: 1 Serving (92g)
Recipe Makes: 8 Servings

Calories: 87
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 87

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