Mexican Zucchini Soup
Author: Ruxandra Micu
Serves: 6+
- 1 small onion, finely chopped
- 2 tsp olive oil
- 2 cups veggie broth - or water
- 1 large zucchini, diced
- 2 cups sweet corn
- 1 jalapeno pepper, finely chopped
- ½ tsp black pepper
- ½ tsp sea salt
- 1 cup soy yogurt, unsweetened
- 2 Tbsp nutritional yeast flakes
- 1 tsp nutmeg
- 1 tsp red smoked pepper flakes
- 2 Tbsp parmesan or vegan cheese, grated (optional)
- 2 Tbsp fresh cilantro
- Heat a skillet over medium heat. Add olive oil. Saute the onion until translucent, for about 3 minutes.
- Add the zucchinis and saute for about 4 more minutes. Add the corn and jalapenos and cook for 2 more minutes.
- Stir in the veggie broth or water.
- Add the black pepper and salt.
- Bring to a boil.
- Cook for about 7 minutes.
- Remove from the heat.
- Add the soy yogurt and nutritional yeast.
- Stir and garnish the soup with nutmeg and pepper flakes.
- Cover and let it sit about 5 minutes before serving.
- Top with freshly chopped cilantro and parmesan or vegan cheese before serving.
Recipe by Gourmandelle | Vegetarian Blog at https://gourmandelle.com/mexican-zucchini-soup/
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