Although summer is supposedly over (as I write this in 90 degree heat, hmmmm...) the farmer's market is still chock full of zucchinis so I thought I'd share my favorite vegan cream of zucchini soup recipe we've been enjoying this summer. It's an adapted version of the Cream of Asparagus Soup recipe from Clean Food (my favorite vegan cookbook). It's hard to believe that this rich-tasting recipe contains no milk!
Ingredients:
3 medium size zucchinis
1 onion, peeled and chopped
2 TB olive oil
3 garlic cloves, minced
1/2 cup rolled oats
3 cups rice milk or soy milk
salt and pepper
Saute chopped onion in olive oil until it turns golden (about 8 minutes). Add garlic and saute for a couple more minutes. Add the rest of the ingredients. Bring to a boil, reduce heat, cover and then simmer for about 20 minutes or until the zucchini is cooked through. Puree soup using immersion blender. Enjoy!
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