• 6servings
  • 35minutes
  • 242calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, C, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 1 tablespoon vegan margarine

  3. 1 onion, chopped

  4. 2 pounds zucchini, sliced

  5. 1 teaspoon dried oregano

  6. salt and pepper to taste

  7. 2 1/2 teaspoons vegetable bouillon powder

  8. 2 1/2 cups water

  9. 6 ounces crumbled Gorgonzola cheese

  10. 1 cup non-dairy creamer (such as MimicCreme®)

Instructions Jump to Ingredients ↑

  1. Heat the olive oil and margarine together in a large pot; cook and stir the onion in the hot oil and margarine until soft, 5 to 7 minutes. Add the zucchini and season with the oregano, salt, and pepper; continue cooking and stirring until the zucchini is tender, about 10 minutes.

  2. Pour the water into the pot, and stir in the bouillon powder. Bring the liquid to a boil, reduce heat to medium-low, and simmer another 10 minutes. Add the Gorgonzola cheese and allow it to melt into the soup.

  3. Pour the soup into a blender, filling the pitcher no more than halfway full. Secure the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup in the cooking pot. Stir the creamer through the soup before serving hot.


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