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Cream of Zucchini Soup A "cream of soup" without any dairy at all. This vegan cream of soup uses the Basic Vegetable stock from the September 2007 recipe. Ingredients: 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 Directions: 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.
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