It looks like you are using an AD Blocker, we understand and we would like to share that we are an online media living partly living off advertising revenues. Please turn off your blocker or Subscribe to YOGI Times and we will turn off the ADs for you for one year.

Press "Enter" to Search

×
vegan zucchini soup
Photography by firstlookthencook.com

vegan zucchini soup

Recipe by wayan astuti
Soups | Serves 4

Prep. Time: 15 min. | Cooking Time: 10 min.



 

A simple soup that features a veggie superstar as it's main ingredient. Zucchini is naturally low in calories, rich in fiber and packed with phytonutrients. No one will complain when you serve this creamy vegan soup at a yoga potluck or family dinner.

Wash and cut the zucchini into small pieces. Chop the onion, spring onions, and crush the garlic.

Place the olive oil, crushed garlic and onions in a saucepan. Sautee for 2 minutes, then add the zucchini and dried basil leaves. Add 2 cups of water. Boil for 10 minutes.

Remove the contents of the saucepan from the heat and place in a high speed blender. Blend for 2 minutes until smooth.

Garnish with fresh mint or green onion. Serve hot.

Enjoy!

INGREDIENTS
  • 4 large zucchini
  • 1/2 onion
  • 1 cube of vegetable stock
  • 2 spring onions
  • 1 garlic clove
  • 2 dried basil leaves
  • 1 tbsp olive oil
  • a few mint leaves or green onion for garnish
  • salt
  • pepper


LOOK WHO IS “DOING IT" WRITING ABOUT COOKING!

E-NEWS

OH, SO SOCIAL!

COOK YUMMY TOP 10

FOLLOW US ON

Write a review of your favorite
studio, teacher, restaurant in
Start "doing it" here with us