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Creamy Parmesan Zucchini "zoup" Recipe

  • 2servings
  • 45minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsNatrium, Chromium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 medium white or yellow onion , chopped

  2. 4 medium zucchini , ends removed, sliced into 1/2 in. rounds

  3. 1 tbs vegan margarine

  4. 1 tsp chopped garlic (I like the kind in a jar)

  5. 1/4 tsp italian seasoning

  6. 1/4 tsp ground cumin

  7. 1/4 tsp ground cloves

  8. 1/4 tsp ground thyme

  9. salt and ground pepper to taste

  10. 1/4 c grated parmesan cheese

  11. 3 c plain soy milk

  12. dairy free sour cream and cilantro for garnish

Instructions Jump to Ingredients ↑

  1. In a large saucepan, saute onion in margarine until transparent. Add zucchini and seasonings and cook, stirring occasionally, until zucchini are fork tender.

  2. Add all sauteed vegetables to food processor and process until pureed.

  3. Transfer pureed veg back to saucepan, add soy milk and parmesan cheese, stirring to mix thoroughly. Heat on low to medium 'till heated through. Add 1-2 tbs dry onion soup mix to 1/4c dairy free sour cream & mix. Garnish soup as desired and serve.

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