Archive for December, 2009

Cream of Zucchini Soup

Tuesday, December 1st, 2009

A “cream of soup” without any dairy at all. This vegan cream of soup uses the Basic Vegetable stock from the September 2007 recipe.


1 cup minced onion

1/4 cup chopped green onions

2 tsp dark sesame oil

1/4 cup pineapple or orange juice

1/4 cup chopped parsley

1 cup chopped zucchini

1/4 cup chopped celery

4 cups Basic Vegetable Stock (see recipe for September 2007)

1/3 cup rolled oats

1 tsp salt, or to taste

1/4 tsp dried thyme

2 tsp chopped fresh dill


In a large pot over medium-high heat, saute onion and green onion in sesame oil and pineapple or orange juice for 5 minutes, stirring frequently. Add parsley, zucchini, and celery, and cook 10 minutes, stirring occasionally.

Pour in Basic Vegetable Stock, and add oats, salt, thyme, and dill. Bring soup to a boil, then lower heat to medium and simmer, covered, for 20 minutes.

Transfer soup to a blender in small amounts and puree until thick and smooth. Return to pot. Taste for seasoning, reheat, and serve.

Serves 6

Nutrition Facts

Nutrition (per serving): 112.1 calories; 28% calories from fat; 3.7g total fat; 4.8mg cholesterol; 640.9mg sodium; 323.1mg potassium; 12.5g carbohydrates; 1.1g fiber; 4.7g sugar; 5.0g protein.