Mexican Zucchini Soup
 
Prep time
Cook time
Total time
 
Craving a comforting, subtly spicy soup? Try this Mexican zucchini soup - delicious, hearty and with an amazing flavor, you'll love!
Author:
Serves: 6+
Ingredients
  • 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
Instructions
  1. Heat a skillet over medium heat. Add olive oil. Saute the onion until translucent, for about 3 minutes.
  2. Add the zucchinis and saute for about 4 more minutes. Add the corn and jalapenos and cook for 2 more minutes.
  3. Stir in the veggie broth or water.
  4. Add the black pepper and salt.
  5. Bring to a boil.
  6. Cook for about 7 minutes.
  7. Remove from the heat.
  8. Add the soy yogurt and nutritional yeast.
  9. Stir and garnish the soup with nutmeg and pepper flakes.
  10. Cover and let it sit about 5 minutes before serving.
  11. Top with freshly chopped cilantro and parmesan or vegan cheese before serving.
Recipe by Gourmandelle | Vegetarian Blog at https://gourmandelle.com/mexican-zucchini-soup/