Velvety Zucchini Soup
Serves
4
Prep Time
10 minutes
Cook Time
20 minutes
Ingredients
2 garlic cloves, minced
1 large onion, chopped
2.2 lbs (1 kg) zucchini, sliced into ⅗ in (1.5 cm) rounds
26 fl oz (750 ml) vegetable stock
6 fl oz (185 ml) oat cream + 1 tbsp extra for garnish
4 tsp vegan cheese, grated
Nutrition
(Per Serving)
Calories
179
Fats
11 g
Protein
4 g
Carbs
16 g
Instructions
- Heat 1 tablespoon olive oil in large pot over medium-high heat. Sauté garlic and onions for 3 to 4 minutes.
- Add zucchini, stock, and 8 fl oz (250 ml) water. Bring to boil, reduce to medium heat, and simmer for 15 to 20 minutes.
- Blend until smooth using stick blender. Stir in cream. Season with salt and pepper.
- Serve hot, garnished with extra cream and cheese.