Mexican Zucchini Soup
Craving a comforting, subtly spicy soup? Try this Mexican zucchini soup - delicious, hearty and with an amazing flavor, you'll love!
Ingredients
- 1 onion finely chopped
- 2 tsp olive oil
- 2 cups vegetable broth - or water
- 1 zucchini diced
- 2 cups sweet corn
- 1 jalapeno pepper finely chopped
- ½ tsp black pepper
- ½ tsp salt
- 1 cup soy yogurt unsweetened; or sour cream for vegetarian version
- 2 Tbsp nutritional yeast flakes
- 1 tsp nutmeg
- 1 tsp red smoked pepper flakes
- 2 Tbsp cheese grated (optional) - vegan or Parmesan for vegetarian version
- 2 Tbsp fresh cilantro
Instructions
- 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.