Mexican Zucchini Soup
Gourmandelle.com
Craving a comforting, subtly spicy soup? Try this Mexican zucchini soup - delicious, hearty and with an amazing flavor, you'll love!
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
- 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.